Step 1

Place a pot on medium heat, add the oil, cumin seeds, clove, bay leaf, cardamom pod, pimento (allspice) and cook for about a 30 second until the cumin seeds start to crackle.

Step 2

Add the onion, garlic, ginger, chilli pepper and the curry powder, cook until the onion soften. (If the pot start to stick, add a tiny bit of water to prevent burn)

Step 3

Add the potato, stir until it is coated with the curry. Add the blended tomato. Turn the heat to medium-low, cover the pot and cook until the potatoes are almost tender.

Step 4

Add the chickpeas, carrot, coconut milk and water.

Step 5

Add garam masala, salt. Cover and cook until the liquid is reduced and the potatoes and carrots are cooked.

Step 6

Before turning off the heat of crush some of the chickpeas and poatoes to thicken up the sauce.