Thai Basil Curry Vegetables

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Curry Paste

1 cup firmly packed Thai basil leaves

2 medium shallots, coarsely chopped

1/4 cup firmly packed cilantro leaves

2 Tbs. fresh mint leaves

1 Tbs. Thai green chile paste

1 Tbs. grated fresh ginger

1 Tbs. agave nectar

2 cloves garlic, peeled


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 peppers, cut into 1-inch pieces (2 cups)

3/4 cup light coconut milk

3/4 cup low-sodium vegetable broth

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