Kary Osmond: A blend of spices adds nice flavor to chickpea curry
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon mustard seeds
1 teaspoon fenugreek
1/4 to 1/2 teaspoon cayenne powder
1/4 cup tomato paste
1 can coconut milk
1 can chickpeas, drained
1 large yellow potato, diced into 1-inch cubes
1 cup frozen green peas
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