Recipe: Eggplant, Beans and Pumpkin in Coconut-Tomato Curry

EGGPLANT, GREEN BEANS, PUMPKIN, AND BASIL IN COCONUT-TOMATO CURRY
"Welcome to one of my all-time favorite vegetable melanges! Eat this as a stew or chunky soup, or serve it over rice. (If choosing the later, put up some jasmine rice or brown basmati rice to cook before you begin.)"

2 teaspoons red curry paste
1 1/2 to 2 tablespoons minced fresh ginger
1 (14-ounce) can light coconut milk (about 1 3/4 cups)
1 1/2 cups vegetable broth*
2 tablespoons fish sauce ("nam pla") or 1 to 2 tablespoons soy sauce
1 tablespoon brown sugar (optional)
1 (15-ounce) can diced tomatoes (about 1 3/4 cups tomatoes-plus-liquid)
1 small (5- to 6-ounce) Japanese or Chinese eggplant, cut into 1/2-inch-thick half-rounds
2 cups (about 10 ounces) diced kabocha or butternut squash, steamed or blanched until almost tender**
2 cups (about 8 ounces) green beans, trimmed and cut into 2-inch lengths
20 to 25 fresh basil leaves (Thai basil, if available)

Measure the curry paste and ginger into a large saucepan, then add the coconut milk and broth, and whisk until smooth. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 minutes.

Stir in the fish or soy sauce and brown sugar, if desired.

Add the tomatoes, eggplant, squash, and green beans. Bring to a boil, then reduce the heat and simmer, partially covered, for about 10 minutes, or until the vegetables are tender. Stir in the basil leaves (whole or torn in half) and serve hot, over rice.

*Use a flavorful vegetable broth, such as Imagine brand.

**Kabocha squash is a Japanese pumpkin. If you can find it, you will love it! If you can't find it, you will also love butternut squash. For best results, cook the squash ahead of time (by steaming or blanching) until almost tender.

Makes 5 to 6 servings
Used by permission to Recipelink.com from Hyperion
Adapted from source: The Vegetable Dishes I Can't Live Without by Mollie Katzen