Prepare:
1 sweet white onion, peeled - finely diced
2 cloves garlic, peeled - finely diced
2 1-inch segments of ginger, peeled - finely diced
1 tsp brown mustard seeds
Sauté spices in 2 tbsp. olive oil on medium-high heat until the mustard seeds start to pop.
Turn heat down to medium and add the following spices to the sizzling oil:
4 green cardamom pods
1 bay leaf
1/2 tsp kala jeera (black cumin)
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cumin
1/4 tsp charnushka
1/4 tsp grains of paradise
salt
freshly ground black pepper
Add onion, garlic, and ginger - sauté until translucent.
Sauté chick peas in the onion/garlic/ginger mixture on medium heat until lightly browned.
Prepare vegetables while chickpeas are browning.
sugar snap peas (remove ends and strings)
broccoli - break into tiny trees (save the rest for the bunnies)
Stir in:
1 can (8 oz.) light coconut milk and
1 cup soy milk mixed with 2 tbsp. yoghurt
This sauce will thicken slightly - if it thickens too much, simply thin gradually with up to 1 cup of water.
Add vegetables to the curry, and sauté until almost tender. Serve over brown basmati rice seasoned with dashes of cumin and cardamom.
