½ red onion ½ white onion 3 pods of garlic 1 fresh tomato 1 can of tomatoes 1tbls dark chili 1tbls cumin 2tbls curry 1tbls flax seed (optional) 3 red chilies 2 cups of water 1tsp cinnamon short handful of cloves 4 oz cream Frozen, dried, or fresh peas Cauliflower Green beans (optional) Snow peas (optional)
Boil or steam your vegetables. Drain. Set aside.
Olive oil in a skillet, diced onions and garlic. Heat over medium until the onions are clear and screaming, then add the diced fresh tomato. At this point, I added 2 cups of water to dilute the spices, but this turned out unnecessary, as the canned tomatoes added here have enough slurp to em. Add the spices on top and mush around until it’s a paste, then reduce the heat. Drop a few shots of cream in around here and let it sit where it lands. Stir it in after it looks like it might be a little cranky.
Put your vegetables in a larger pot, and cover with the sauce. Enjoy with naan or rice.