Just a quick note here. I made this recipe from the CSA newsletter tonight and I want to warn against it. For me at least it came out as a random assortment of vegetables in an undistinguished tomatoey muck. I didn't think it came together as a coherent dish from any cuisine I recognize at all.
The recipe is pretty vague so it may have just been the way I went about it. A few folks commenting on the originating blog post seemed to like it. I used high heat as if it were a proper stir fry and I don't think the tomato reacted well to that so you might leave your heat down around medium if you choose to make it.
I'd suggest bumping up the spices too; I couldn't detect them in the final dish at all. The original poster talks about a recent trip to an Asian grocery so the amounts she calls for may reflect fresh and potent (and probably fresh ground) spices that bottles from the cabinet can't compare to.