Spicy Coconut-Corn Crack

Spicy Coconut-Corn Crack

The cold weather means it is time to switch gears in the kitchen. Fresh salads and grilled items are replaced with slow cooking, savory soups, stews and casseroles. This recipe is adapted from the Wicked Healthy vegan cookbook by Chad and Derek Sarno and David Joachim.

Ingredients

 

4 medium potatoes, scrubbed and diced

8 cloves garlic

1 large white onion diced

2 cups vegetable stock

2 bags frozen corn

1 14oz can coconut milk

1 Tablespoon crushed red pepper flakes

1 teaspoon sea salt

1/2 teaspoon ground pepper

1/2 teaspoon grated fresh ginger

1 bay leaf

1 sprig fresh mint leaves chopped

1 Thai chili pepper chopped

1. Boil potatoes with garlic until tender, about 15 minutes. Drain and set aside. Remove and save garlic.

2. Saute onion in a little bit of oil, then add broth, reserved garlic, 1 bag corn, coconut milk, crushed red pepper, salt, black pepper, bay leaf and ginger. Bring to a simmer and cook about 8 minutes to blend flavors.

3. Remove from heat and cool for about 20 minutes. Remove bay leaf, then blend roughly with immersion blender. It should be chunky. Return to stove, stir in potatoes, bay leaf, remaining corn, fresh mint and chili pepper. Simmer and serve. You may garnish with additional mint and chili peppers.