INGREDIENTS

• About 4 cups of whatever veggies you have (e.g. onion, bell pepper, potato, carrot, peas, tomato)
• 1 cup garbanzo beans or tofu or tempeh
• 1 cup low sodium tomato sauce, crushed tomatoes, or tomato puree (thick) or 2 cups (creamy)
• About 1/2 teaspoon each of the following spices, to taste
  • chili powder
  • cinnamon
  • coriander
  • cumin
  • garam masala
  • garlic
  • ginger
  • tumeric
• fresh cilantro (must be fresh, not dried)
• Green onions or chives (optional)
• 1/3 cup light coconut milk (optional)

DIRECTIONS

Stovetop

1. Start frying the dense veggies (e.g. carrots, potato) with minced garlic.
2. Slowly mix in the less dense veggies (e.g. onion, bell pepper, peas).
3. Mix in the spices as the veggies are frying.
4. Mix in the protein.
5. Mix in the tomato sauce, crushed tomatoes or tomato puree.
6. Taste test, and add additional seasonings as needed.
7. Garnish with cilantro, green onions, chives.

Slow Cooker

Put everything in a slow cooker and cook on low half the day, until the sauce turns thick and clumpy.

Garnish with fresh cilantro and green onion or chives.