Thai Yellow Curry

Vegan Mofo III starts today. For the uninformed Vegan mofo is Vegan Month Of Food started by Isa Maskowitz. The idea is to write as much as you can for the month of October about vegan food. It doesn’t have to be about food, it could be any vegan topic. So this is my 2nd Vegan Mofo and I’m excited about participating this year. I’m planning to make as many vegan recipes as I humanly can and if I make any on-vegan dishes, they will have to wait to be posted until November.

I’m kicking off the event/ month with this super delicious Thai Yellow curry way back in June and has been waiting in the drafts to see the light of your screen.

Ingredients:
Japanese Eggplants – 3 medium, chopped into half moons
Green pepper – 1 medium, chopped (any other color pepper would work too)
Potato – 1 medium, chopped
Onion – 1 small, chopped
Sprouted Moth Beans – ½ cup (chickpeas would be great too)

Yellow Curry Sauce – 1 cup (I used store-bought sauce, if it is homemade, you might have to use lesser amount)

Coconut milk – ½ cup
Soy sauce – 1tsp
Brown sugar – 1tbsp (or jaggery)
Salt – to taste

Method:

• Heat 2tbsp peanut oil in a large sauté pan; add onions and sauté till translucent, about 8minutes.
• Add eggplant, potato and pepper; cover and cook until the veggies are half cooked.
• Add the beans, curry sauce and all the other condiments. Cook until the veggies are tender and serve with steamed jasmine rice or whole-wheat couscous.

If you are interested in joining the other 265 enthusiastic vegan bloggers and participating in this year's event, head right over to Kittee's blog and leave a comment by October 2nd. I guess you still have a few hours to join the wagon. So hurry up...