Try this dish when the weather begins to change and enjoy a nice warm bowl of comfort food.
- 1/2 cup plus 6 tablespoons unsweetened coconut
- 1-1/2 teaspoons ground ginger
- 1-1/2 teaspoons ground coriander
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 pound plus 2 ounces red-skinned potatoes, cut into 1-inch cubes (3 cups)
- 2-1/4 cups reduced-sodium vegetable broth
- 2-1/4 cups peeled, diced eggplant
- 1-1/2 cups chopped green beans
- 3/4 cup canned chickpeas, drained and rinsed
- 2 teaspoons canola oil
- 3/4 cup thinly sliced shallots
- 1 tablespoon lemon juice
- Place 1/2 cup coconut, ginger, coriander, cumin, salt, dry mustard, cinnamon, black pepper and cayenne pepper in a spice grinder or a mini food processor; grind or process until mixture is about the consistency of coarse sand.
- Combine potatoes, broth and spice mixture in a large saucepan; bring to a simmer over medium-high heat, stirring occasionally.
- Cover, reduce heat to low and simmer slowly for 10 minutes.
- Add eggplant, green beans and chickpeas.
- Cover and continue simmering slowly until vegetables are quite tender, about 30 minutes.
- Meanwhile, toast remaining coconut in a dry skillet over medium heat until lightly browned.
- Pour into a bowl and set aside. Heat oil in the same skillet over medium-low heat.
- Add shallots and cook, stirring occasionally, until lightly browned, soft and very sweet, about 12 minutes.
- Stir lemon juice into stew. Serve in bowls, topped with toasted coconut and shallots.
Editor's note: Unsweetened coconut, sometimes called 'desiccated coconut,' is simply dried, shaved coconut flakes. It can be found in gourmet markets, East Indian markets and health food stores. Do not substitute sweetened coconut, found in baking aisles of most supermarkets.