Amount Ingredient
2 Cup(s) *2 cups cooked garbonzo beans
2 Teaspoon(s) 2 teaspoons mustard seeds, cumin, corriander, and fenugreek
1/2 Teaspoon(s) 1/2 teaspoon tumeric
1 *1 hot chile
1 Teaspoon(s) 1 teaspoon mustard powder
1 Large 1 large can tomatoes
3 Tablespoon(s) 3 tablespoons grated ginger
1 Cup(s) 1 cup broccoli florets
2 Cup(s) *2 cups chopped button mushrooms
1 1/2 Cup(s) 1 1/2 cups coursely chopped onion
1 1/2 Cup(s) 1 1/2 cups chopped carrots
13 Ounce(s) 13 ounce can coconut milk
peanut oil for cooking

Directions:

In a large saucepan place the tomatoes, 1 1/2 cups water, and the ginger Simmer over low heat. Meanwhile saute the vegetables in peanut oil. In a small frying pan toast the mustard seeds, when the seeds ‘pop’ cover with a lid and wait for the popping to finish. Let cool. Add oil and fry the rest of the spices briefly, 2 or 3 minutes, just to release their flavors. Add coconut milk and garbonzo beans to the tomatoes. Add the sauteed vegetables, stir well and then pour in the fried spices and popped mustard seeds. Serve over rice.