Filling Macrobiotic Bean Curry

• 60 grams Cooked Chickpeas
• 100 grams Lentils
• 1/2 clove Minced garlic
• 1/2 thumb-sized piece Ginger (minced)
• 1/2 Onions (minced)
• 2 tbsp Curry powder
• 2/3 tsp Salt
• 1/2 can Canned tomatoes
• 1 tsp Soy sauce
• 50 ml Water
• 200 ml Non-fat milk (regular milk)
• 1 dash Black pepper
• 1/2 tsp Honey

1. Soak the lentis in water for 30 minutes.
2. Put them in a heat-resistant container with new water, close with a lid, and microwave for 7 minutes.
3. Drain the lentis in a sieve.
4. Add the garlic, ginger, and onions to a pot and cook over medium heat.
5. Don't use oil; cook from the moisture of the onions.
6. Once the garlic is fragrant and the onions become translucent, add all of the ingredients and cook over high heat until the tomato juice cooks off.
7. Add the chickpeas and lentils, reduce to low heat, and simmer for 7-8 minutes while occasionally stirring.
8. Add the milk and increase to high heat.
9. Once it comes to a boil, reduce to low heat.
10. Once the liquid has cooked off, add the honey and the black pepper, combine evenly, and it's complete.

chickpeas, garlic, ginger, onions, curry, salt, tomatoes, soy sauce, water, milk, black pepper, honey

Taken from cookpad.com/us/recipes/170541-filling-macrobiotic-bean-curry (may not work)