Curry

Sauté in a large pot:

• 1 Tbsp. olive oil
• ½ medium onion, cut in quarter rings
• 2 cloves garlic
• 1 cup sliced mushrooms
• 1 large carrot, sliced
• ½ bell pepper, cut in sticks

Cook for 5 minutes. Then mix in:

• 1 can (28 oz) diced tomatoes, with juice
• 1 can (14 oz) garbanzos (do not drain)
• ½ cup split yellow mung beans (moong dal)
• ¼ cup Braggs liquid aminos
• 2 Tbsp. brown sugar
• 1 Tbsp. lime juice
• 1½ tbsp. yellow curry powder or to taste
• ½ tsp. turmeric
• ¼ tsp. cumin
• ½ tsp. ginger paste

Bring to a boil and simmer for half an hour or until mung beans are soft. Then stir in:

• 1 can full-fat coconut milk

Heat through and serve over rice.