1. In a covered soup pot, saute the onions in the oil for about 5 minutes. 2. Stir in the eggplant, sweet potatoes, and curry paste. 3. Add the pineapple juice, water, and salt. 4. Bring to a boil, and then reduce the heat and simmer for 5 minutes. 5. Add the cauliflower and green beans and cook for another 5 minutes. 6. Stir in the peppers, tomatoes, lime or lemon juice, and cilantro or basil. 7. Simmer until the vegetables are tender, about 10 minutes. 8. Serve on rice with a few fresh herb sprigs and, of desired, some chopped peanuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
