Curry Vegetables

Ingredients

8 oz green beans

1 small head of cauliflower

7 small cloves of garlic or 3 cloves of big garlic

1 cup frozing peas

1 bay leave

1 tsp hot curry

½ onion

1 tbsp olive oil

¼ tsp cumin

¼ tsp coriander

¼ tsp ginger

3 big carrots

1 cane of chickpeas

1 cane of coconut milk

1 ½ cup of chicken broth

Instructions

Take the cauliflower apart, peel the carrot and slice it, slice also the green bean in pieces. Wash all of the vegetables. Turn on the range on to medium and place a large wok on it. Put the oil in the pot and let it warm up a little, then add the onion. Sautee the onion, then add all of the washed vegetables and the curry,  mashed garlic, and seasonings to the wok. Turn the temperature up to high. Stir until the onion starts to disappear, then turn the heat back to medium and add the chicken broth. Put a lid on the wok and let the vegetables become as soft as you would like them to be; then add the chickpeas, the peas, the bay leaves, and coconut milk. Turn the heat onto a very low level for 5 minutes. Serve hot.