Ingredients
- 3 cloves Garlic
- 1/2 Yellow Onion chopped
- 1 inch Fresh Turmeric Root chopped
- 2 inch Fresh Ginger chopped
- 2 Dry Chiles de Arbol or any kind of dried chili
- 1 Tomato chopped
- 1/2 Eggplant cubed
- 1 Potato peeled and cubed
- 1 Sweet Potato peeled and cubed
- 1 Red Bell Pepper diced
- 1/2 cup Asparagus diced
- 1 can Coconut Milk
- 1 tbsp Turmeric Ginger Spice Powder
- Salt & Pepper to taste
- 1 Cinnamon Stick
- 1 can Light Coconut Milk
- 2 tbsp Tomato Paste
- Extra Virgin Olive Oil as needed
Instructions
- Saute garlic, ginger, onion, chiles and turmeric in extra virgin olive oil until fragrant.
- Add the potatoes, sweet potatoes, tomato, salt and black pepper and cook for 5 minutes.
- Add the eggplants, bell peppers, asparagus, 1 cup of water and cinnamon stick. Simmer for 10 minutes.
- Add the rest of the ingredients and simmer until potatoes and soft the liquid has thickened.
- Serve with a bed of rice and enjoy!