Eggplant, Green Beans, Pumpkin, and
Basil in Coconut-Tomato Curry
By Mollie Katzen
Welcome to one of my all-time favorite vegetable mélanges!
Notes:
Look for the Thai ingredients (Thai Kitchen brand) in the international foods section of your supermarket.
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.
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.
Use a flavorful vegetable broth, such as Imagine brand.
For best results, cook the squash ahead of time (by steaming or blanching) until almost tender.
This dish will keep for up to 5 days in a tightly covered container in the refrigerator. It reheats beautifully.
- 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.
Yield: 5 to 6 servings
Buy The Vegetable Dishes I Can't Live Without
from:
The Vegetable Dishes I Can't Live Without
Written & illustrated by Mollie Katzen
Hyperion Books 2007
Hardback, 160 pages, $22.95
ISBN-13: 978-1401322328
ISBN: 1401322328
Recipe reprinted by permission.
The Vegetable Dishes I Can't Live Without
Recipes
Back to the main Kids' Cookbooks page.
This page created November 2007
Search this site:
Recipes
About These Recipes
Breakfasts, Brown-Bags & Breads
Brown-Bag Barcelona Chicken
Buttermilk Basil Dressing
Chinese "Barbecued" Pork
Cool-as-a-Cucumber Dressing
(A No-Flame, No-Fire Recipe)
Cranberry-Cinnamon
Poached Pears
Green Onion French Bread
Happy, Dappy, Flappy Jacks
Irma's Spiced Nuts-to-You
Mango-Cheese Quesadilla
Mexican Fiesta Taco
or Burrito Mix
Orange-Scented Couscous
Tips
Ten Items for Your
Kid's Cookware Kit
Kid-Friendlier Recipes
About Ingredients
Cooking with Fahrenheit
Eating wine and spirits
Cookie sheet & jelly roll pan
More Cooking Tips
General Cooking Tips
Food at Hand: Eating
Finger Foods
Alexandria's Top Ten Cooking
Tips for Other Kids
Ten Kids-in-the-Kitchen
Commandments