For Curry Paste:
10 to 12 curry leaves (kariapak found in Indian stores)
2 cloves garlic
1 (1-inch) piece of ginger
1 green chili (serrano or jalape?o)
3 tsps. unsweetened ground coconut (found in most freezer sections of grocery stores or Indian grocery stores)
2 cups diced carrots
2 medium onions, chopped
2 tbls. olive oil
1 tsp. cumin seed
1 tsp. black mustard seed
1 tsp. urad dhal, optional (Urad dhal is a type of lentil available at international food stores. Regular lentils may be substituted.)
2 whole red chilies, torn into 2 to 3 pieces
1/4 cup homemade Curry Paste (recipe follows)
Salt, to taste
1 (15.5-oz.) can garbanzo beans, drained
1/4 cup coriander leaves, chopped
1. Grind the Curry Paste ingredients in a blender until they have the consistency of paste. Set aside.
2. Wash and dice carrots.
3. Chop the onion.
4. In a large frying pan, heat 2 tablespoon of oil. Add cumin seeds, mustard seeds, urad dhal and red chilies until the mustard seeds pop and sizzle.
5. Add the paste and cook until lightly browned.
6. Add the onion and fry until slightly golden.
7. Mix in chopped carrots and stir. Add salt to taste. Cook covered until carrots are half cooked, then remove cover and cook uncovered until all the liquid is evaporated and the carrots are tender.
8. Add drained garbanzo beans and cook for an additional 10 minutes.
9. Wash and cut the coriander leaves. Stir this into the dish. Serve hot.