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Recipe: Vegetarian Chowder Recipe

Ingredients:

• 2 tablespoons tea. chopped galangal or ginger root
  
• 1 Kaffir lime leaf
• 1 tsp tea. dried lemongrass (or use 1 Tbsp. chopped fresh)
• 1 / 2 c. tea. turmeric powder
• 1 / 2 c. tea. paprika (I used smoked English paprika)
• 1 cup coconut milk (soy milk or use more coconut extract)
• 2 cups water
• 1 eggplant, cubed
• 2 cups Hubbard squash or fresh pumpkin, peeled, seeded and cubed
• 1 / 2 lb fresh spinach, chopped
• 1 tsp soup. vegetarian mushroom sauce or sauté
• 1 tsp tea. sugar, optional
• 1 tsp tea. salt, optional

Preparation: Place first five ingredients with coconut milk and water in blender and puree. Put eggplant in a large saucepan, Pour the coconut milk mixture over, cover and cook for 10 minutes. Add the squash / pumpkin, cover and cook until the pumpkin is tender (about 15 minutes). Add spinach and remaining ingredients and cook until the spinach is bright green and wilted.

Serve over brown rice. 3 people about