This dish feels like you’re making a good pot of stew, we’re just seasoning it a bit differently. If you don’t like spicy food, adjust the spices accordingly. As is, it’s probably rank as a medium on spiciness chart. Serve it over brown rice or quinoa (our personal favorite). It’s also a great one to add organic chicken or beef to, if you’re in that mood. About a pound of either of those would do.
Ingredients
- ½ pound ground or stew lamb (optional)
- 2 tablespoons coconut oil
- 1 onion, sliced
- 2 potatoes, cut in 1-inch cubes
- 1 carrot, peeled and sliced
- 1 cup cauliflower florets
- 1 cup eggplant, cut in 1-inch cubes
- 3 cloves garlic, minced
- 2 fresh green chiles
- 2 tablespoons ground coriander
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon curry powder to taste
- 1 tablespoon mustard seed
- ½ cup white vinegar
- ¾ cup coconut cream, diluted to 1½ cups
Instructions
- Heat oil in large skillet, add onions, garlic, chiles, mustard seeds, curry powder, coriander powder, chili powder, cumin powder, turmeric, and ginger.
- Stir constantly, then lower heat.
- Add meat if you're using it, potatoes, carrots, cauliflower, and eggplant. Saute for a few minutes, then add diluted coconut milk and vinegar. Simmer on very low heat until vegetables are tender, about 30 minutes.
- Serve over rice or quinoa.
- Makes about 6 servings.
