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Thai Basil Curry Vegetables
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| Curry Paste | |
| 1 cup | basil leaves |
| 2 medium | shallots, coarsely chopped |
| 1/4 cup | fresh cilantro |
| 2 Tbs. | fresh mint |
| 1 Tbs. | Thai green chile paste |
| 1 Tbs. | fresh ginger, grated |
| 1 Tbs. | agave nectar |
| 2 cloves | garlic, peeled |
| Vegetables | |
| 2 Tbs. | canola oil |
| 1 lb. | eggplant, cut into 1-inch pieces (4 cups) |
| 1 lb. | zucchini, cut into 1-inch pieces (3 cups) |
| 2 | red bell pepper, cut into 1-inch pieces (2 cups) |
| 3/4 cup | coconut milk |
| 3/4 cup | vegetable broth |
To make Curry Paste: Place all ingredients in blender or food processor, and pulse until smooth paste forms, adding up to 3 Tbs. water if necessary.
To make Vegetables: Heat oil in large Dutch oven over medium-high heat. Add eggplant, zucchini, and bell peppers, and sauté 5 to 7 minutes, or until vegetables begin to soften. Add Curry Paste and cook 3 to 4 minutes, stirring often. Add coconut milk and broth and bring to a simmer. Cover, reduce heat to medium-low, and simmer 15 to 20 minutes, or until vegetables are tender, stirring occasionally. Season with salt and pepper, and serve with rice
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