GREEN BASIL CURRY!

1. In a large pot over medium to high heat, melt coconut oil then add diced onion, minced garlic and minced ginger. Sauté all together for 5 minutes. Season with salt and pepper for 5-6 minutes then add chopped bell peppers, eggplant and drained canned jackfruit, sauté for 7 minutes, stirring as it cooks. Add vegetable broth (made from filtered water and bouillon paste), coconut milk, soy sauce, curry paste, maple syrup and stir. Bring to a simmer and cook for 15 minutes or until vegetables are tender.
2. In a blender, add 1 cup fresh basil then carefully spoon 4-5 cups of broth from the pot to the blender. You can spoon in some of the eggplant, but avoid the other vegetables and jackfruit. Blend on high for 1 minute then pour back into the pot. Stir and let simmer for an additional 5 minutes.
3. Serve hot with rice, a squeeze of lime, chili pepper flakes and garnish with fresh basil.