Thai Coconut Curry

This is from Fatfree Vegan Recipes.
I used less coconut milk so that it was lighter but still mild, sweet and aromatic.
I wanted to get crisp and fresh broccoli( nut mushy and soft) so I cooked it separately from the coconut milk sauce. It came out perfect!

Ingredients:
* 1/2 bunch broccoli
* 2 t garlic- minced
* 1/2 cup coconut milk note
* 1 1/2 cup water
* 2T soy sauce
* 1/2 t ground coriander
* 2 cardamoms
* pinch of red pepper flakes
* 1 1/2 or 2 small potatoes
* 1/2 cup mushrooms-chopped
* 1/2 cup chickpeas-cooked
* handful fresh basil

Directions:

1. Cut teh florets from the broccoli stalks and cut each each floret. Cut the stalks into dice.
2. Cook the garlic in a water over midiun-high heat for a minute. Add coconut milk, water, soy sauce, spices, red pepper flakes and broccoli stalks potatoes and mushrooms. Bring to a boil and simmer for a while until potatoes are done.
3. Boil a water in a separate pan and cook broccoli for 2 minutes. Drain. Serve in a dish. Sprinkel with fresh basil.
4. When the potetoes are cooked add chickpeas and cook over low heat for 3 to 4 minutes.
5. Pour over the broccoli.

I cooked rice with barley. It was perfect with this curry.