Thai Red Curry Vegetables Gelson's

Ingredients

• 2 tablespoons Napa Valley organic extra virgin olive oil
• 2 tablespoons chopped peeled ginger
• 2 tablespoons chopped Melissas organic garlic about 7 cloves
• 4 medium locally grown tomatoes quartered and seeded
• 1 Japanese eggplant diced
• 1/2 small red bell pepper seeded and cut into thin 2 inch long strips
• 1 14 ounce can Thai Kitchen lite organic coconut milk
• 2 tablespoons Thai Kitchen red curry paste stirred into 2 tablespoons water
• 1 package Nasoya organic extra firm tofu drained well and diced into inch cubes
• 1 piece fresh lemongrass outer layer discarded cut into 5 pieces
• cup packed slivered basil leaves
• 1 large handful bean sprouts
• 2 ounces baby spinach
• 1 tablespoon fresh lime juice