Thai Yellow Curry

ONE

1 yellow bell pepper, diced

1 stick celery, chopped

2 leeks, chopped

1 medium sweet potato, diced

1 1/4 cups pineapple juice

1 cup water

TWO

2 cups bok choy or cabbage, chopped

1 medium zucchini, chopped

1/4 cup snow peas, cut in strips, tips removed

THREE

3 tbsp lime juice

2 tbsp corn starch (or flour) (in a bowl, add a little cold water and blend to form a paste)

4 tbsp non-fat plain yogurt or soy yogurt (optional)

frech chopped cilantro

SPICE MIX

1 garlic clove, minced or pressed

1/4 tsp turmeric

1/4 tsp ground coriander

1 tsp finely chopped fresh lemongrass

1 small green chile, seeded and minced

Using a mortar and pestle, pound all the spices until a paste forms.

Put the ingredients in ONE and the spice mix in a large pan, cover and bring to a boil. Lower the heat and simmer for about 15 minutes. Add the ingredients in TWO and cook for 2 minutes. Add the lime juice and then gradually add the cornstarch. Cook, stirring constantly until thicker. Remove from heat and let cool down for a few minutes. Stir in the yogurt (optional-I would taste the curry at this point and, if you like it as it is, do not add the yogurt...) but do not boil once the yogurt's been added or it will separate. Stir in the fresh cilantro and serve with rice.

Original in Perfect Vegetarian