Mixed Veggie Thai-Style Coconut Curry

2 T oil
2-3 cloves garlic minced
1 T minced ginger
½ large onion roughly chopped
½ bell pepper roughly chopped
1-2 scotch bonnet peppers thinly sliced
1 green or yellow plantain cut into bite size pieces
1 cup shredded cabbage
1 carrot chopped
Juice from 1 lime
Grated peel from 1 lime
½ T curry powder, or thai curry paste
½ cup coconut milk
½ T salt or soy sauce
2 green onions sliced diagonally
Large handful of peanuts chopped
5 basil leaves chopped (optional)
3 T minced cilantro (optional)

Heat oil in a pan. Add garlic, ginger, hot and bell peppers and onion. Sauté for 2 minutes. Add carrot, cabbage, and plantain and sauté for 5-7 minutes, or until cabbage, carrot and plantain start to get soft. Add coconut milk, lime juice, lime peel, curry and salt. Cook until mixture is thickened, about 1-3 minutes. Serve over rice and garnish with chopped green onion, basil, cilantro and peanuts.