1 cup vegetable stock
1 cup coconut milk
1/2 cup 1-inch potato cubes, boiled
1/2 cup 1-inch carrot cubes, boiled
1/2 cup small broccoli florets
1/2 cup small cauliflower florets
1 Tbsp. minced ginger
1 tsp. sugar
1 tsp. crushed garlic
1/4 tsp. turmeric powder
2 tsp. curry powder
3 Tbsp. chili sauce
Salt, to taste
• In a medium pot, combine the vegetable stock and the coconut milk and bring to a boil over medium heat. Boil for 2 to 3 minutes.
• Add the potatoes, carrots, broccoli, and cauliflower. Return to a boil and cook for an additional 2 minutes.
• Add the remaining ingredients and stir well. Cook for an additional 5 minutes.
• Serve hot with steamed rice.
Makes 4 servings