Thai Green Curry With Spicy Sweet Brown Rice Balls (Gluten Free & Vegan)

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2 Chinese eggplant cut into 1 inch pieces

1 acorn squash cut into rings

1 large sweet potato cut into 1 inch chunks

1 cup small potatoes (I used red, purple, and gold) cut into bite sized pieces

can of bamboo shoots

1 serrano chile

2 tablespoons green curry paste

thumb-sized knob of ginger finely grated

½ inch slice of fresh galangal (optional) finely grated

1 (15oz) can of coconut milk

olive oil for roasting veggies

finely ground sea salt and pepper

1 1/2 cups sweet short grain brown rice cooked in 2 cups water, 1 cup coconut milk (cooled)

1 cup rolled oats

¾ cup unsweetened flaked coconut

½ -1 tablespoon hot chile powder of your choice, I used paper lantern chiles, habenero or cayenne would work well. (Optional)

2 tablespoons flax meal (ground flax seeds)

6 tablespoons water

coconut oil for pan-frying the balls

¼ teaspoon sea salt

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