Greens and Adzuki Bean Stew

• 1 Tbs. coconut oil
• 3 shallots, thinly sliced (1 cup)
• 4 cloves garlic, minced (4 tsp.)
• 4 tsp. minced fresh ginger
• 1 tsp. sea salt, plus more to taste
• 1 tsp. ground turmeric
• 2 dried Thai red chiles
• 5 Kaffir lime leaves, optional
• 2 stalks lemongrass, halved lengthwise and bruised
• 2 14-oz. cans light coconut milk
• 2 cups cooked adzuki beans
• 1 medium leek, sliced (2 cups)
• 2 heads baby bok choy, sliced (3 cups)
• 2 cups chopped watercress (1-inch pieces)
• 2 tsp. fresh ginger juice, optional
• 1 tsp. low-sodium tamari
• 2 tsp. coconut sugar or light brown sugar

1. Heat coconut oil in large pot over medium heat.
2. Add shallots, and saute 5 minutes, or until beginning to brown.
3. Add garlic, ginger, and salt; cook 3 minutes, then stir in turmeric.
4. Add chiles, lime leaves (if using), lemongrass, coconut milk, and 21/2 cups water; bring to a boil over high heat.
5. Cover pot, reduce heat to low, and simmer 30 minutes.
6. Remove and discard chiles, lime leaves, and lemongrass.
7. Add beans to pot, and return to a simmer.
8. Stir in leek, and simmer 2 minutes more, or until tender.
9. Add bok choy, watercress, ginger juice (if using), tamari, and coconut sugar; stir well, and cook 1 minute more.
10. Season with salt and pepper, if desired.

coconut oil, shallots, garlic, fresh ginger, salt, ground turmeric, red chiles, lime, stalks lemongrass, light coconut milk, adzuki beans, choy, ginger juice, tamari, coconut sugar

Taken from www.vegetariantimes.com/recipe/greens-and-adzuki-bean-stew/ (may not work)