Chickpea, Capsicum And Tomato Curry - cooking recipe

Ingredients

100 g desiccated coconut
2 tablespoons coriander seeds
20 fresh curry leaves
2 garlic cloves, minced
6 dried red chilies
1 1/2 cups water
6 tablespoons vegetable oil
3 onions, cut lengthways into wedges
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon chili powder
400 g chickpeas, drained and rinsed
1 red capsicum, cut into 2cm squares
4 tomatoes, quartered
3/4 cup coconut milk
1 teaspoon mustard seeds

Preparation

Toast the desiccated coconut, coriander seeds, 10 of the curry leaves, garlic and 3 of the dried chilies in a dry fry pan for about 3 minutes, stirring constantly.
When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).
Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside.
Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.
Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.
Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.
Stir in the coconut milk.
Put the remaining oil in a small pan and heat for 1 minute. Add the remaining curry leaves, dried red chillies and the mustard seeds; remove from the heat when the mustard seeds begin to pop.
Pour the flavoured oil over the curry stir and serve.