- Place 1/2 cup coconut, ginger, coriander, cumin, salt, dry mustard, cinnamon, pepper, and cayenne in a spice grinder or a mini food processor; grind or process until about the consistency of coarse sand.
- Stir the potatoes and broth with the spice mixture in a large saucepan; bring to a simmer over medium-high heat, stirring occasionally.
- Cover, reduce heat to low, and simmer slowly for 10 minutes.
- Add the eggplant, green beans, and chick peas. C
- over and continue simmering slowly until the vegetables are quite tender, about 30 minutes.
- Meanwhile, toast the remaining 6 tablespoons coconut in a dry skillet over medium heat until lightly browned.
- Pour into a bowl and set aside.
- Heat oil in the same skillet now set over medium-low heat.
- Add shallots; cook, stirring occasionally, until lightly browned, soft, and very sweet, about 12 minutes.
- Stir the lemon juice into the stew.
- Serve the stew in bowls, topped with the toasted coconut and frizzled shallots.
(Note: Unsweetened coconut, sometimes called desiccated coconut, is simply dried, shaved coconut flakes. It’s found in gourmet markets, East Indian markets, and health food stores. Do not substitute sweetened coconut, familiar from the baking aisle of most supermarkets.)
