Ingredients

• A few teaspoons oil
• 1 tsp red mustard seeds
• 1 tsp cumin
• ¼ tsp tumeric
• 1 ½ tsp curry powder
• Salt
• 1 hot capsicum, chopped (optional)
• 1-2 tsp fresh ground ginger
• 3 cloves garlic, minced
• ½ brown onion, diced
• 2 medium red skinned potatoes, diced
• 1 large carrot, diced
• 1 400 g can chickpeas
• 1 400g can tomatoes, drained
• 1 red capsicum, sliced
• 1 small can (165 mL) coconut milk

Method

Heat up the oil in a large pot (a couple of teaspoons) over medium high heat. Add the mustard seeds and cook until they start to pop. Then add the onions, turmeric, curry powder, and about ½ tsp salt. Saute for five minutes or so, until spices are fragrant and onion starts to brown. Add the garlic and ginger, sauté for about a minute more. Fry potatoes and carrots, then add enough water to almost cover them. Add more salt. Cover and cook, stirring occasionally, for about 15 minutes, until potatoes are just done. Add the last four ingredients, and simmer over medium low heat for 10-15 minutes more. Don't let the curry boil at this point. Season to taste and serve with Spiced Basmati Rice with Fresh Curry Leaves.