2 Cups Sliced Onion
4 Cups Sliced Tomatoes
2 Tbsp Minced Ginger
2 Tbsp Minced Garlic
2 tsp each: Cumin Powder, Curry, Turmeric, Garam Masala, Coriander if you have it
1 tsp: Chili Powder or Red Pepper Flakes / to taste
S&P to taste
2 Cups Canned Coconut Milk
1 1/2 Cups Mung Beans
1/2 Cup Low Sodium Soy/Tamari or Aminos
Serve with Brown Rice
Garnish with Cilantro and Red Pepper Flakes or Chili Powder
- Saute the onions in a medium to large pan either in oil or vegetable broth. Opt to add a sprinkle of salt or pass. Take them low and slow until caramalized.
- Meanwhile, blend the tomatoes and ginger. Add them to the pan with the spices and cook for 3 minutes.
- Add the balance (coconut milk, mung beans and soy/aminos) and cook for 45 minutes with a lid on, stirring occasionally or until the beans are to your desired consistency. Serve hot with brown rice, quinoa or favorite grain, cilantro on top and you can even add naan if you desire. Enjoy!!
"Outrageously good" and "so delicious honey" and other wonderful lip-smacking good feedback, enjoy! This is from my Meal Plan Series, featured here for you all to enjoy. Tip: pre-make your rice and beans and make it in 15-30 minutes!