- 1-2 jalapeños, deseeded and chopped
- 6 garlic cloves, roughly chopped
- ½ inch fresh ginger, peeled and chopped
- 1 tablespoon sugar
- 3-4 stalks lemongrass, outer leaves removed, chopped into pieces
- 1 tablespoon olive oil
- 1 cauliflower, leaves removed & chopped
- 2 tablespoons ground turmeric
- 1 teaspoon chili powder
- 1 eggplant, peeled & chopped
- 1 tablespoon tamari or soy sauce
- 1½ cups coconut milk
- 1 cup vegetable stock
- 2 cups chopped hearty greens - I used beet greens, but kale, collard greens, or spinach will all work too
Using a food processor, pulse the peppers, garlic, ginger, sugar and lemongrass into a coarse paste and set aside.
Heat the oil in frying pan and add the cauliflower with the turmeric and chili powder for around 5 minutes.
Add the eggplant, cook for another five minutes and remove from pan.
Cook the paste for a couple minutes and then return the veggies to the pan.
Add the tamari or soy sauce, coconut milk, stock, and hearty greens; mix well and bring to a boil. Reducethe heat and cook gently until the veggies are tender, but not mushy, about 10 minutes. Enjoy!
- Yields: 6-8 servings
- Preparation Time: 30 minutes
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