Thai Vegetable Curry
vegan, soy-free, gluten-free
6oz brown rice Pad Thai noodles
2 tsp coconut or grape seed oil
1 yellow onion, chopped
2 cloves garlic, minced
1 Tbsp Thai green curry paste
3 Japanese egglants, cubed
1 large sweet potato, cubed into 1 inch pieces
1 red bell pepper, seeded and chopped
2 cups chopped tomatos
3/4 cup low-fat coconut milk
2 tsp evaporated cane juice
1 tsp low-sodium soy sauce
3 cups baby spinach
1 tsp lime zest
1 Tbsp lime juice
1/4 fresh cilantro, chopped
Bring a kettle of water to a boil. To a large, heat-proof bowl, add noodles; pour boiling water to cover them. Stir to separate and let stand for 2-3 minutes, until pliable. Drain and set aside.
In a large skillet or wok, heat oil and add garlic, onion, and curry paste. Saute, stirring contantly, for 20 seconds. Add eggplant, potato, and bell pepper, sirring frequently, for 1 minute. Stir in tomatoes, coconut milk, cane juice, and soy sauce. Bring to a boil, then reduce heat to medium-low, cover and gently simmer, stirring occationally, for 10 minutes or until vegetables are tender.
Stir in noodles, spinach, lime zest, and juice and toss to coat. Continue to cook for 1-2 minutes, until just heated through. Garnish with cilantro.
*I made this and replaced the rice noodles with brown rice. Delicious!
From Clean Eating