warning this one might need a ingredient field trip

add two heaping tbsp of your favorite Panang curry to a cast iron or non-stick pan
along with 2c water
allow to cook down
+ 1c water and 1 can coconut milk (this should be purchased from an Asian food store if possible... any of the "Thai" rip offs won't turn out right.)
+ 1/8c frozen lemongrass and tumeric puree
+ 3 tbsp umboshi or rice vinegar
+ mince one small hot pepper or 1/2 a large one
1 large tbsp of no chicken broth
3 more cups water
1 tsp cane sugar
+Tofu cubes
And from the garden & CSA:
3 small or 1 large purple heirloom tomato
6 large cherry tomatoes
let this simmer for awhile add more water as necessary
then add the rest of your veggies
also from the garden:
cauliflower
cabbage
squash
purple bell peppers