2 tsp. chopped galanga root or ginger (I used frozen galanga)
1 Kaffir lime leaf
1 tsp. dried lemon grass (or use 1 tbsp. chopped fresh)
1/2 tsp. turmeric powder
1/2 tsp. paprika (I used Spanish smoked paprika)
1 cup coconut milk (or use soymilk plus coconut extract)
2 cups water
1 eggplant, cut into cubes
2 cups fresh hubbard squash or pumpkin, peeled, seeded and cut into cubes
1/2 lb. fresh spinach, chopped
1 tbsp. vegetarian mushroom or stir-fry sauce
1 tsp. sugar, optional
1 tsp. salt, optional