In a large saucepan, heat the canola oil. Add the ginger, garlic, bay leaves, chiles, turmeric, curry powder, 1-1 1/2 teaspoons of black pepper and the pearl onions. Season with salt and cook over moderate heat, stirring occasionally, until the onions are tender. Add the potato cubes, carrots, green beans, eggplant, squash and stock and bring to a boil.
Add the coconut milk and simmer, partially covered until the vegetables are tender and the coconut milk has slightly reduced.
Season to taste with salt and black pepper and serve with steamed rice.
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