This zesty curry is delicious and warms the body.  The fresh ginger and spices make it so delectable, the water chestnuts are a nice touch and the green beans add a big crunch. Ingredients: 1-2 Diced onions 1 cup of green beans – small pieces cut (bite size) 1 package of sliced cremini mushrooms 2 sliced carrots 2 celery stalks diced 1 can of slice water chestnuts 1 can of coconut milk 1 Tbsp ground cumin 2 Tbsp curry powder 1 Tbsp garam masala ground ½ tsp of ground black pepper 1 tsp of tamari sauce ½ cup of organic veggie stock 1 large piece of fresh ginger peeled and ground 5-6 cloves of fresh garlic pressed Directions: Cook onions, mushrooms, carrots and celery in a pot with veggie stock.  Cook until onions are translucent and mushrooms start to soften.  Add in all the spices, tamari, garlic, ginger, and pepper