1 large sweet onion, coarsely chopped 1 medium green pepper, coarsely chopped 1 cup sliced white mushrooms 6 tbsp coconut oil (approximate) 2 cups cooked rice (1 cup raw) 1/2 cup sour cream 3/4 cup light cream or whole milk (substitute non-dairy milk if desired) 2 tbsp curry powder Sprinkle of salt and black pepper 4 tbsp soy sauce or tamari 2 tsp (approximately 1/2 tbsp) chili powder

Heat oil on medium until hot. Cook onions on medium high heat for about five minutes, until soft. Add green pepper and cook for another five minutes. Add mushrooms, and the other ingredients except the rice and Golden Paste. Combine well and heat through, about ten minutes on low to medium heat. Serve over hot rice.

Variations: add 1/2 cup golden raisins or a pinch of cumin.