Winter Vegetables with Brown Rice or ?...

This recipe came from one of my FAVORITE cook books, The Chopra Center Cook Book: Nourishing Body and Soul
This is delicious, easy and makes a filling and comforting meal!
2 medium carrots cut into ½ inch slices
1 medium sweet potato cut into ¼ inch cubes
1 small acorn, or other winter squash, peeled & cut into ¼ inch cubes
1 cup Brussels sprouts or green beans halved
1 teaspoon olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 cup chopped yellow onion
2 tablespoons Bragg Aminos or tamari
1 teaspoon ground coriander
½ teaspoon turmeric
1/2 teaspoon cardamom
1 teaspoon ginger
½ cup vegetable stock
1 cup garbanzo beans, cooked, drained & rinsed
1 cup plain soy milk, almond milk or lite coconut milk
2 tablespoons currants
2 tablespoons toasted pine nuts
2 tablespoons toasted coconut flakes
2 tablespoons chopped fresh cilantro


Fill a large soup pot with 3 inches of water and bring to a boil. Add carrots, sweet potato, squash and beans. Blanch 4-5 minutes. Drain vegetables and set to the side. In the same pot, heat oil and add mustard and cumin seeds, allow to pop briefly. Add onions, aminos and spices, simmer 3-4 minutes adding stock if mixture begins to dry. Add vegetables and more stock if necessary. Cover, stirring frequently, 5-7 minutes until veggies are tender. Add beans and coconut milk, stir and continue to simmer until heated through. Serve over grains if desired and garnish with currants, pine nuts, coconut and fresh cilantro. Yummy, easy and so satisfying on a cold day!