2 x 400 mL coconut milk
2 x 400 G diced tomatoes
2-3 cm fresh ginger, cut small
4 medium-sized potatoes
2 medium-sized eggplants, cubed
400 G peas
Lemon pepper
All-season salt
Dried lemongrass




In a large pot, add ginger and potatoes and stir on medium heat for about 5 minutes. Add the coconut milk and diced tomatoes. Cook, stirring frequently, until the potatoes are softened. Add in the seasonings: salt, all-season salt, lemon pepper, dried lemongrass and turmeric. Be generous with the lemon pepper and lemongrass. Reduce heat slightly and continue cooking. Add the eggplants and peas and stir well. Taste and adjust seasonings as needed. Continue cooking until eggplants are softened and peas are cooked. Enjoy and Bon Appétit!


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