Ingredients:

• 1/2 cup – Water
• 3 tbsp – Low salt soy sauce
• 1 – Onion, thinly sliced
• 2 – Small sweet potatoes, peeled and finely diced
• 1 – Red bell pepper, diced
• 2 – Small carrots, thinly sliced
• 2 cups – Canned crushed Tomatoes
• 2 cups – Water
• 1 cup – Dried garbanzo beans or 1 can of Chickpeas
• 4 tbsp – Chopped fresh herbs – mint, sage and marjoram (cilantro, Basil – optional)
• 3 tbsp – Peanut Butter
• 2 tsp – Curry powder (Rajma masala or any other curry powder)

Method:

1. Soak the beans/ chickpeas overnight and cook until tender.
2. Heat the soy sauce and water in a large saucepan.
3. Add the onions and sweet potatoes, mix well and cook for about 5 minutes or until the onions are softened.
4. Add the carrots, bell pepper and cook for another 3-5 minutes.
5. Add the tomatoes, water, beans with herbs, peanut butter and curry powder.
6. Stir to mix, bring to a boil, cook covered and simmer for another 10 minutes or until the vegetables are fork-tender.
7. Sprinkle more fresh herbs on top and serve hot over brown rice.
8. Recipe courtesy: Holy Cow Vegan.