In a pot on medium heat, add 4 tbs water, cloves, bay leaf, 2 chilli peppers (optional), and curry powder. Toast for a minute until the curry powder turns a red-ish brown color.
Add the onion, garlic, ginger, and scallion and sauté for 2 to 3 minutes.
Stir in the potato and chickpeas making sure they are fully coated in with the curry. Cook for about 5 minutes. If you are using a pot that isn't non-stick, stir continuously to prevent burn. You may have to add a bit of water.
Add tomato, carrot, coconut milk, thyme, garam masala, salt and water. Cover and cook for 30 minutes until the liquid reduces the potato and carrot soften.
Before turning off the heat, crush a few chickpeas and potatoes to thicken up the sauce.
