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
Heat the oil and saute the onion, garlic, and diced hot pepper until the onions are translucent.
Add the diced potatoes and saute a few more minutes.
Add the dry spices - paprika, coriander, chili powder - saute a few more minutes.
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.
Finally, add the coconut milk. Adjust the water and salt to taste. Serve warm.