Active time 25 minutes | easy | 2 servings

1. Heat oil in a medium saucepan over medium heat. Add cauliflower, eggplant and the white ends of the scallions. Saute for 5 minutes or until vegetables begin to color.

2. Pour jar of Pozole to the People into medium pot. Bring to a gentle boil and add tomatoes with their juice. Simmer uncovered for 10 minutes.

3. Add coconut milk and green beans and simmer for another 5 minutes until beans are tender. Swirl in lime juice.

4. Ladle into individual bowls over white rice if desired. Top with remaining scallions, mint, cilantro and lime.

Red coconut curry pozole

1/2 cup cauliflower florets
1/2 cup eggplant, diced
4 scallions, thinly sliced, white and green parts separate
1 jar (16 fl oz) Pozole to the People red soup base
1 15-oz can diced tomatoes in juice
3/4 cup light coconut milk
1 cup green beans, cut into 1-inch pieces
1 tbsp lime juice
2 cups cooked rice (optional)
Garnishes: 1/4 cup mint, chopped, 1/4 cup 
cilantro leaves, 1 lime cut into wedges

Our travels have led us to see many parallels between Mexican and Thai cooking: deep layered flavors via curry paste or mole, and a common affinity for ingredients such as lime and cilantro. This recipe is a nod to both cultures.  The dish is vegetarian, but chicken or shrimp make for a lovely addition.