Eggplant, Summer Squash, and Green Bean Curry

Green Beans
  • Cooking oil
  • 1 garlic scape, minced (or 1 clove garlic)
  • 1 TBSP fresh ginger root, peeled and minced
  • ½ pound green beans, cut into 2” pieces
  • 1 eggplant, peeled and cut into 2” x ½” x ½” sticks
  • 1-3 summer squash, cut into 2” x ½” x ½” sticks
  • Salt to taste
  • 2-3 TSP lime or lemon rind, grated
  • Curry powder or paste to taste
  • 1 cup+ coconut milk
  • 1-2 TBLS cilantro, chopped (optional)

Heat oil in skillet. Sauté garlic and ginger for 10 seconds. Add green beans and squash and sauté 5 mins, stirring. Add eggplant sauté 5 min more. Add rest of ingredients except cilantro and simmer until veggies are tender. Garnish with cilantro.