A decent curry

I've just come back to the UK after a long holiday. I've also moved into a new studio, with (finally!!) a a proper kitchen that has room for all of my cooking equipment, the different kinds of flour I have, all the herbs and spices, and (most importantly) I can now give my pestle and mortar a prominent in-view spot on the kitchen counter. So what else could I cook, in my very own new kitchen, than a curry? This one's simple, but you make it from scratch so it feels pretty impressive.

My curry when it just started to boil

Ingredients
A 2-inch piece of fresh root ginger
2 cloves of garlic
2 tsp dried cumin
1 tsp dried coriander
1 tsp mustard seeds
2 tsp of tomato puree
A small bunch of fresh coriander
2 tomatoes
200 grams of chickpeas
2 tsp oil (neutral in taste)

Peel and roughly chop the garlic and ginger. Roughly chop the fresh coriander, stalks included. Put the garlic, ginger, fresh coriander, spices, tomato puree and oil in the mortar and crush everything with the pestle until you get a fine paste. The leaves of the coriander will probably just wilt, don't worry if they still show as little green specks in your paste. Heat a frying pan on medium heat, put in the curry paste you've just made, add the chickpeas and about 200 ml of water. Slice the tomatoes into quarters and add this to the curry. Bring to the boil and wait until the water has evaporated and you're left with tender chickpeas. The tomatoes will break down, so you can pick out the skin of the tomato before eating. Serve in a bowl with rice or naan bread, or just eat as-is, enjoying your new kitchen :-)