Tomato Veggie Bean Curry
1 medium onion, chopped
1 - 8 ounce can tomato paste
1 or 2 - 14 ounce cans vegetables (carrots, peas, or green beans)
2 tablespoons curry paste (or to taste)
2 cups cooked chickpeas or lentils
1 cup water
1 cup cooked brown rice
1) Add a splash of olive oil in a small frying pan and throw in the chopped onion. Saute onion until light brown. Add the veggies, tomato paste, curry, water, and cooked chick peas or lentils. Stir and simmer until impatience sets in.
2) Add the cup of cooked brown rice on the top when the above mixture has simmered to your satisfaction.
Eat out of the pan or be a prude and create more dishes. The pan is great for lovers with a high tolerance for hot/spicy foods.
Source of recipe: This recipe was inspired by the lack of food in my pantry.