This is a thai-inspired curry that used ingredients I had at home, rather than what you *really* need. I’d say if you have the real thai ingredients, use them. But the substitutes were pretty good!

♠ The ingredients

• 1 medium onion
• 1 zucchini
• 1 bell pepper
• 1/2 cup mushrooms
• 1/2 butternut squash (pre-cooked and diced)
• 1 japanese eggplant
• 1 can of coconut milk
• ginger (galangal best but regular if you don’t have it)
• 2 handfuls fresh cilantro
• 1 handful parsley
• olive oil
• salt (for the LID, non-iodized salt)
• 1 large red chilli
• Zest of 1 lime (or 3 Kaffir Lime Leaves)

♥ Special equipment: Food processor

♦ The Method

In the food processor, combine: lime zest, parsley, cilantro, ginger, chilli, olive oil, salt.  Process into a paste. Scrape down a few times and keep grinding to make a smooth paste.

Chop vegetables into matchstick sized pieces. In a skillet or wok, sautee separately.  In a heavy-bottomed saucepan, add can of coconut milk and your curry paste.  Simmer. Add vegetables and bring to a slow boil. Then down to a simmer for 20-30 minutes. Serve over rice (or for the LID over quinoa for some protein).