Source: The New Vegetarian Cookbook by Nadine Abensur

• 6 TBL coconut oil (or other good oil)

• 2 cups diced onion, sweet

• 3 cloves garlic, minced

• 3 cups diced potato, small cubes

• 4 cups of corn kernels (fresh is best)

• 2 vegetable bouillon cubes (or vegetable stock)

• 28 oz can of petite diced tomatoes

• 1 heaping TBL paprika

• 1 TBL ground coriander

• 1/2 tsp chili powder (more or less to taste)

• 1 hot pepper, diced

• 15 oz can of coconut milk

• Dash of Tabasco

• Salt to taste

1. Heat the oil and saute the onion, garlic, and diced hot pepper until the onions are translucent.

2. Add the diced potatoes and saute a few more minutes.

3. Add the dry spices - paprika, coriander, chili powder - saute a few more minutes.

4. Add all of the remaining ingredients, except the coconut milk. Bring to a boil (add water if necessary) then reduce to a simmer. Cook until potatoes are tender.

5. Finally, add the coconut milk. Adjust the water and salt to taste. Serve warm.