2 onions, chopped
1 T ground fenugreek
1.2 T cumin seed
2 T ground coriander seed
2 cloves garlic, chopped
1 thumb print sized piece of ginger, finely chopped
1 1/2 green chili pepper, chopped (desire of heat)
1 T of garam masala
1 can of sieved tomato
15-20 T of soya cream (desire of consistency)
1 can of chickpeas
1.4 cup water
Salt, to taste
Cilantro for garnish
In a large frying pan, add 3 tablespoons of olive oil and heat over medium. Add chopped onions to the frying pan and cook until soft and translucent.
Move onions to the side of the pan, add fenugreek, cumin, and coriander to the opposing side, keeping them untouched until aroma appears.
Once onions, fenugreek and cumin are mixed together, throw in chili pepper, garlic, and ginger. Stir together until garlic aroma appears. Mix in garam masala to form a paste. Add tomatoes and mix.
Add cream and mix well. Bring to boil.
Add water and chickpeas [or, whatever vegetable you want] and cover. Simmer for five minutes (this will allow your curry to thicken a bit, although it should turn out to be on the saucy side).
Add salt to taste.
Serve with rice and garnish with coriander. Enjoy!