Ingredients:
makes six servings.
1/2 cup plus 6 tablespoons unsweetened coconut (see note)
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1 pound plus 2 ounces red-skinned potatoes, cut into 1-inch cubes (3 cups)
2-1/4 cups reduced-sodium vegetable broth
2-1/4 cups peeled, diced eggplant
1-1/2 cups chopped green beans
3/4 cup canned chick peas, drained and rinsed
2 teaspoons canola oil
3/4 cup thinly sliced shallots
1 tablespoon lemon juice

Instructions:
Place 1/2 cup coconut, ginger, coriander, cumin, salt, dry mustard, cinnamon, pepper and cayenne in spice grinder or mini food processor; grind or process until about the consistency of coarse sand.
Stir potatoes and broth with spice mixture in large saucepan; bring to a simmer over medium-high heat, stirring occasionally. Cover, reduce heat to low and simmer slowly for 10 minutes. Add eggplant, green beans and chick peas. Cover and continue simmering slowly until vegetables are quite tender, about 30 minutes.
Meanwhile, toast remaining 6 tablespoons of coconut in dry skillet over medium heat until lightly browned. Pour into bowl and set aside.