Ultimate Peeper Protection: With 7 grams of heart-healthy fiber, this mouthwatering dish is brimming with vitamins and minerals: It contains more than 75% of your DV of vitamin A, a key nutrient that helps support your eyesight.
3 Japanese eggplants, trimmed and cut into ½-inch-thick rounds
1 large sweet potato, peeled and cut into 1-inch cubes
1 red bell pepper, seeded and chopped
2 cups jarred or boxed unsalted diced tomatoes
3/4 cup light coconut milk
2 tsp organic evaporated cane juice
1 tsp reduced-sodium soy sauce
3 cups torn spinach leaves
1 tsp finely grated lime zest
1 tbsp fresh lime juice
1/4 cup fresh cilantro or torn basil leaves
Bring a kettle of water to a boil. To a large, heat-proof bowl, add noodles; pour boiling water over top to cover. Stir to separate and let stand for 2 to 3 minutes, until pliable. Drain and set aside.
In a large, deep skillet or wok on medium-high, heat oil. Add onion, garlic and curry paste, and sauté, stirring constantly, for 20 seconds. Add eggplant, potato and bell pepper, stirring frequently, for 1 minute. Stir in tomatoes, coconut milk, cane juice and soy sauce. Bring to a boil, then reduce heat to medium-low, cover and gently simmer, stirring occasionally, until vegetables are tender, about 10 minutes.
Stir in noodles, spinach, lime zest and juice and toss to coat. Continue to cook for 1 to 2 minutes, until just heated through. Garnish with cilantro.