Veggie Box eggplant 1 cup of Veggie Box green beans 1 Small sweet potato 2 cloves of garlic (from last week!) 1 tbsp fresh ginger 1/2 cup of red lentils 2 tsp curry powder 1 tsp mustard salt and pepper to taste 1/2 cup canned coconut milk

Chop the eggplant and sweet potato in pieces around 1.5 inches each. Heat a large pot on the stove with 1 cup vegetable broth and add the sweet potato and eggplant and cover. Turn the heat up to medium high. The goal is to get the sweet potato and eggplant chunks to cook quickly and at the same rate. Add in the garlic and fresh ginger. After 10 minutes, add the red lentils and water, using twice as much water as red lentils. Add the curry powder and mustard, stir, and cover. After 5 minutes, add the green beans. Stir and cover again. Stir often to prevent the stew from sticking to the bottom of the pan. Finding that it's really thick and needs more water? Stir in 1/2 cup water, and then add 1/4 at a time after that if it still needs more. You may want to increase the spices if adding more water. Always adjust water and seasoning to your specific tastes! When everything is soft, turn the heat off and stir in the canned coconut milk. Add salt and pepper and a dash of cayenne if you'd like!