Thai Basil Curry Vegetables - cooking recipe

Ingredients

Curry Paste
1 cup firmly packed Thai basil
2 medium shallots, chopped
1/4 cup firmly packed cilantro
2 tablespoons of fresh mint
1 tablespoon thai green chili paste
1 tablespoon fresh ginger, grated
1 tablespoon agave nectar
2 garlic cloves, peeled
Vegetables
2 tablespoons canola oil
1 lb eggplant, cut in 1 inch pieces (4 cups)
1 lb zucchini, cut in 1 inch pieces (3 cups)
2 red bell peppers, cut in 1 inch pieces (2 cups)
3/4 cup light coconut milk
3/4 cup vegetable broth

Preparation

To make curry paste: Place all ingredients in a blender or food processor and pulse until smooth paste forms. Add water if necessary.
To make vegetables: heat oil in a large Dutch oven over medium high heat. Add vegetables and saute 5-7 minutes or until vegetables begin to soften.
Add curry paste and cook 3-4 minutes, stirring often.
Add coconut milk and vegetable broth and bring to a simmer.
Cover, reduce heat to low and simmer 15-20 minutes or until vegetables are tender, stirring occasionally.
Season with salt and pepper and serve with rice.