coconut curry with lots of veggies

​1 bunch of scallions, sliced
1 bok choy, stems separated, washed, and quartered lengthwise
2 to 3 medium turnips, greens removed (can be cooked with the bok choy), washed and quartered
1 Eggplant, cut into ½ inch cubes
2 to 3 Sweet Peppers, chopped
1 garlic clove, finely chopped
2 tablespoons olive oil
1 can of coconut milk
1 stalk of lemongrass or 1 tsp. dried
Red curry paste to taste
Salt and pepper to taste

Over medium heat, sauté the turnips, eggplant, and sweet peppers about cook 5 minutes. Add the bok choy and minced garlic.

In a small pot combine the coconut milk, lemongrass, ginger, and add the red curry paste a little bit at a time until the desired flavor is reached. Allow to simmer for 10 or 15 minutes, then strain and add this to the vegetables.  Serve over buckwheat soba noodles and top with scallions and toasted sesame seeds.

*You can add mushrooms to this recipe; cook them along with the turnips, eggplant, and sweet peppers.