Recipe Name Vegtable Curry Submitted by whitneyhunley Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 1/8 cup Eggplant, pickled 1/2 cup, sliced , finely diced 1/4 cup 100% Organic Finely Shredded Coconut 2 tablespoons coconut butter 1/2 cup, chopped Onion, chopped 2 cups slices (1" dia) Minced Fresh Gingerrot 1 3/4 cup 1 cup Vegetable Oil 6 tablespoons Lime juice, raw - or 1 TBSP 1/4 teaspoon coconut milk 1 1/2 cups, cubes Yam, cooked peeled and mashed 1 cup, chopped or diced Thai Chili Peppers sliced in half 2 tablespoons sugar 2 1/2 slice Carrot, sliced into thick coins 1 cup Cauliflower florets 1 cup Peas, frozen 1 cup, sliced red bell pepper, sliced 3 cups Tempeh Steps Sequence Step 1 *this is in serving size 6* 1. In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency. 2.Sprinkle with cilantro before serving.