Add red and yellow peppers, carrot and eggplant to the pan.
Cook and stir for another minute or so.
Make sure all ingredients are mixed together well.
Add coconut milk, tomato puree, gara masala, lime and salt to the pan.
Mix ingredients well.
Cover pan and simmer vegetables for about five minutes.
Stir vegetables from time to time.
Cut asparagus into bite size pieces.
Remove the cover from the pan.
Add the mushrooms and asparagus.
Mix mushrooms and asparagus into the other vegetables.
Let mixture simmer, uncovered, for another few minutes.
Vegetables should be cooked soft and sauce will thicken.
Remove from heat and stir in agave and soy.
Serve with cilantro-lime rice.
Serving Size 1 Cup Veggies with 1 Cup Brown Rice Servings Per Recipe 8 Calories 429 Calories from Fat 182 Total Fat 21g Saturated Fat 11g Trans Fat 0g Cholesterol 0mg Sodium 190mg Total Carbohydrate 55g Dietary Fiber 8g Sugars 8g Protein 9g
