75 g (3 oz) unsweetened desiccated coconut, lightly toasted
4 garlic cloves, roughly chopped
2 onions, roughly chopped
4 teaspoons sunflower oil
2 potatoes, peeled and chopped into 2.5 cm (1 inch) cubes
2 large carrots, peeled and chopped into 2.5 cm (1 inch) cubes
400 g (13 oz) can chopped tomatoes
200 g (7 oz) frozen peas
mini naan breads, to serve
To make the spice paste, heat the vegetable oil in a small frying pan over a medium heat, add the cloves, cinnamon sticks, poppy seeds, peppercorns and dried chillies and fry for 1–2 minutes until fragrant. Put in a food processor or blender with the coconut, garlic and onions and blitz to a coarse paste.
Heat the sunflower oil in a heavy-based saucepan, add the potatoes and carrots, then cover and cook over a medium heat for 2 minutes. Stir in the spice paste and chopped tomatoes and season with salt.
Stir, re-cover and simmer for 15–20 minutes or until the potatoes and carrots are tender, adding the peas 5 minutes before the end of the cooking time.
Spoon into warm bowls and serve with mini naan breads.