Kween Bishop's Curry Recipe

INGREDIENTS
1 cup plain yogurt--use almond yogurt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon of sweet curry
3/4 teaspoons black pepper
1 teaspoon ground ginger
1 teaspoon salt
1 15 oz can of chick peas/garbazon beans, drained.
1 med onion diced
2 tablespoons of olive oil or coconut oil
1 clove garlic minced
1 8- ounce can tomato sauce
1 15 oz can of coconut milk--full fat, unsweetened
2 tablespoons cornstarch [optional]
1-2 splashes of veggie stock.
1/4 cup chopped fresh cilantro [optional]

Chop onions into a small dice.
Put olive oil in pot an heat... add salt and onions and saute until the onions are translucent.
Add cumin, pepper, curry, smoked paprika, cinnamon, cayenne, and pepper-- sautee with onions until they become aromatic.

Lower heat.
Drain can of chick peas and add to onion/spice mixture. Cook for 3 minutes.
Add tomato sauce and coconut milk.  Bring to a simmer and stir occasionally.
Add garlic and ginger to the mix then add veggie stock. If the mixture is really thick add a few more splashes of veggie stock.

Cover with lid and let simmer on med heat for 1 hour. Stir every ten to 15 minutes to make sure nothing is sticking at the bottom of the pot. If the liquids are evaporating or being soaked up by the chick peas, add more veggie stock. After an hour lower heat and add yogurt. Stir util combined.

IF the sauce is too thin for you...add the cornstarch. You'll have to make a slurry. Use the veggie stock for making the slurry. Then add to curry.

Let it simmer for 15 minutes until thick. Serve with rice and top with cilantro... if you want. That's it!