PREP TIME: 10 MIN

COOK TIME: 30 MIN

INGREDIENTS:

• 13.5 oz coconut milk (unsweetened)

• 32 oz vegetable broth

• 1 cup finely chopped onions

• 3 green serrano peppers

• 1.5 lbs. baby eggplants (about 3)

• 3 cups cooked dark red kidney beans

• ½ cup diced red bell pepper

• 1 cup spinach leaves

• 2 tbsp. Nal’s Kitchen Ginger Spread

• 1 tbsp. oil 

• 2 tsp. or to taste coarse salt

DIRECTIONS:

1. Chop onion into thin vertical slices and then horizontally cut them in half. 

2. Discard stalks of serrano peppers and cut into half vertically. This makes them visible to remove while eating.

3. Discard stock and chop baby eggplant into 1-inch pieces and red bell peppers into ½ inch pieces. 

4. If using canned red beans, drain and rinse in a colander under running water.

5. Add 1 tbsp. of oil in a 4-quart saucepan and cook on medium heat. Add chopped onions and serrano peppers to oil.  Sauté for a couple of minutes until onions turn translucent.

6. Add coconut milk and vegetable broth to the saucepan and heat until hot but not boiling.

7. Add salt and spread.  Ensure spread is dissolved in the broth.

8. Add kidney beans and cook for 10-12 minutes.

9. Add eggplant pieces and cook for 15-20 more minutes. Stir periodically.  As eggplant cooks the pieces will stop bouncing to the top. 

10. Add chopped bell peppers and spinach.  Shut off heat and cover saucepan. Let sit for at least 30 minutes before serving.

11. Serve with rice or bread.

Tip: To reduce spiciness, remove and discard seeds of the serrano peppers.