Jamaican Potato Curry

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
1 carrot, diced
3 cloves garlic, minced
1 habanero pepper, seeded and minced
1 bay leaf
2 teaspoon ginger, minced
1 teaspoon turmeric
1-1/2 teaspoon cumin
1 teaspoon coriander
1 teaspoon thyme, chopped
a pinch of allspice
1 tomato, chopped
2 russet potatoes, diced
1 cup vegetable stock
1 cup coconut milk
1 cup chickpeas
1/2 cup peas
salt, to taste

Cook onion in the oil. Add the carrot then the garlic, habanero, bay leaf, and ginger. Stir in the turmeric, cumin, coriander, thyme, and allspice. When they are aromatic, add the tomatoes and cook until they are slightly softened, then add the potatoes, stock, and coconut milk. Cover and simmer until potatoes are tender. Mash some of the potatoes if desired and add the chickpeas, peas, and salt.

Serve with basmati rice or coco bread.