Ingredients
- 1 16oz package (3 cups) shelled edamame (TJ's used)
1 tablespoon coconut oil (omitted)
3 large scallions, thinly sliced (light green and white parts)
1 1/2 tablespoons grated fresh ginger
2 cloves of garlic, minced
2 teaspoons turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 large eggplant, cut into 1/2" cubes (about 1lb diced eggplant)
1 1/2 cups light coconut milk (12 oz Taste of Thai Lite used)
juice from 1/2 of a lemon
1 oz chopped pistachios or cashews (uncalculated)
chopped fresh cilantro (uncalculated)
Serve with...
cooked bulgur, couscous, or another grain for serving (optional)
Description
Once I Put All That Into Place, I Discovered A Few Other Things About Leftovers That I'm Sure You Already Know: Sometimes It's Nice Not To Have To Cook Dinner Every Night. And, Some Things Are Shockingly Better The Next Day. This Gingery, Coconut-y, Eggpl
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