THAI VEGETABLE CURRY (Derived from a recipe in Food Day Magazine )
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1 cup chopped onion 1 Tbsp vegetable oil 2 cups diced zucchini (1-inch cubes) 2 cups diced sweet potatoes (1-inch cubes) 1 Tbsp bottled Thai curry paste (more if you like it hotter) 1 1/2 cups unsweetened pineapple juice 1/2 cup water 1/2 tsp tsp salt 2 cups small cauliflower florets 1 cup cut green beans (1 1/2 inch pieces) 1 cup chopped red bell peppers 1 tomato, diced 3 Tbsp fresh lime juice 2 Tbsp chopped fresh cilantro or basil Cooked rice A few fresh basil or cilantro sprigs Chopped peanuts, optional In a covered soup pot, saute onion in oil for about 5 minutes. Stir in sweet potatoes and curry paste. Add pineapple juice, water and salt. Bring to a boil. Reduce heat and simmer 5 minutes. Add cauliflower and green beans and cook another 5 minutes. Stir in zucchini, red peppers, lime juice and cilantro or basil. Simmer until the vegetables are crisp tender, about 10 minutes. Serve with rice.