Vegetable Curry

Ingredients:

½ cup water

1 onion, diced

1 tbsp minced fresh ginger

15 oz crushed tomatoes

4 cups of diced vegetables (green beans, zucchini, potatoes in this recipe)

additional water as necessary

1 can of chickpeas, drained

1 - 2 tsp of curry powder

1/8 tsp salt

Directions:

1. Saute onion, garlic, and ginger in water until transparent

2. Add the diced tomatoes and vegetables, cook until all vegetables are done, about 20 minutes

3. Watch the pot carefully and add more liquid to keep the vegetables from sticking

4. Add chickpeas, curry powder, salt and heat through.

5. Serve over brown rice.