Chickpea and Potato Curry

February 14, 2007.   This is a favorite, and i should really make it again sometime.
--------------------------------
curry powder (grind in a coffee grinder, or mortar & pestle, if you need to relieve some stress):
1T black peppercorns
2t ground coriander (i had some left over)
2t whole cumin
1t turmeric powder
1t black mustard seeds
1/2t whole fennel
1/2t cilantro
1/2t crushed red pepper
1/4t anise seed
1/4t nutmeg
1/4t cinnamon
1/4t allspice
3 cardamom seeds

vegetables:
1 onion, diced
4 jalepenos, diced (store-bought... weak)
3 cloves garlic, minced
28oz yukon gold potatoes, cut into 1/2-inch or so cubes
28oz can whole tomatoes (meant to get diced...)
1/2 bag of dried chickpeas, soaked per the bag & then cooked for about 1/2 an hour. (i think 2 cans of them would work just fine)

oil:
2T peanut oil
1T olive oil
2t sesame oil
1/2T butter

get the oil hot in a large, deep skillet. dump the curry powder in, and stir it around & let it cook for a minute or so, then add the onion, garlic, and peppers. cook all of that until the onions are looking limp and translucent, and then add the potatoes and stir them around for a bit before adding the tomatoes and chickpeas. i think i also added around 1/2 the tomato can of water, just so everything could cook down nicely. the canned tomatoes also bring a bit of salt, so you don't have to add too much (i like adding soy sauce to it). simmer until it's thickened & everything is soft, 30 minutes is good, an hour is better (and it's even better the next day).