Chickpea, Capsicum And Tomato Curry

• 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

1. 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.
2. When the coconut begins to colour, remove from the heat and cool (best to tip it onto a cool plate at once).
3. Place the mixture in a food processor, add the water and pulse to for a thin paste. Set aside.
4. Heat 3 tablespoons of the oil in a heavy pan and add the onions; cook for 5 minutes.
5. Add the cinnamon, turmeric, chilli powder, chickpeas, capsicum and tomatoes.
6. Mix well add the coconut paste from the food processor and cook over a low heat for 10 minutes.
7. Stir in the coconut milk.
8. 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.
9. Pour the flavoured oil over the curry stir and serve.

coconut, coriander seeds, curry, garlic, red chilies, water, vegetable oil, onions, cinnamon, turmeric, chili powder, chickpeas, red, tomatoes, coconut milk, mustard seeds

Taken from www.food.com/recipe/chickpea-capsicum-and-tomato-curry-190608 (may not work)