1 tbsp cumin seeds
1 tbsp coriander seeds
6 cardamom pods
½ tsp ground turmeric
1 tsp paprika
1 tsp ground cinnamon
700g potatoes, peeled and quartered
200g carrots, peeled and quartered
2 tbs vegetable oil
1 tbs black mustard seeds
1 onion, sliced thin
5cm piece ginger, peeled, grated
1 green chilli, seeds removed, chopped
2 garlic cloves, crushed
5 or 6 curry leaves
1 tin of good chopped tomatoes
125ml coconut milk
Toast the coriander and cumin in a pan until they start popping
Transfer to a pestle and mortar and grind them up with the cardamom until they smell wonderful. You can throw away the cardamom skins when the seeds are released
Heat the oil in a pan and add the onions, fry until soft then add all the spices, ginger and mustard seeds and stir to gently cook them. Now add the chilli, curry leaves, garlic, carrots and potatoes and mix the while lot together until the potatoes are turning yellow with the turmeric.
When everything is smelling wonderful, add the tinned tomatoes and coconut milk and leave it to putter away on a low heat with the lid on for a good hour.
Check on it after this to make sure the potatoes are cooked, then when you are ready to eat, re-heat with the lid off for another 30 minutes.
You could do all this in the oven too if you were so inclined.