You can make this filling vegetarian stew with any type of bean. I used mung beans that I’d soaked from dry overnight. Bring a medium saucepan of water to a boil and add two diced potatoes. Cook until just tender (but not soft). Meanwhile, in a saute pan heat a little olive oil and cook a chopped onion until soft, then add a couple of cloves of crushed garlic. Add 2 diced carrots, the mung beans and 2 cups of vegetable broth; bring to a boil. Add 4 stalks of chopped celery, a couple of handfuls of chopped green beans, one diced Asian eggplant (the long purple-skinned type) and the diced potatoes. Stir in a few sprigs of thyme, a teaspoon of curry powder and a teaspoon of turmeric. If the mixture needs loosening, add a little of the potato water. Cover and simmer on low until everything is cooked through. Sprinkle on salt and pepper as desired and serve.