10 oz. sliced carrots

15.5 oz. LOW SODIUM chickpeas, rinsed 

5-6 medium beets and shoots, chunked

1 jumbo russet potato, chunked

2 red onions, chunked

6 cloves fresh garlic, diced

1 tsp salt

1 cube Edward & Sons LOW SODIUM Veggie Cubes [bouillon equivalent]

2 cans LOW FAT coconut milk

1 package S&B medium hot golden curry sauce medium hot, softened and mixed into 1/2 c. water

1 c. frozen mixed veggies to fill in cracks

Prepare as directed. Stir well to distribute spices throughout ingredients. Cook for 4 hours on high. YUM YUM [hopefully].