coconut vegetable curry

The sky was grey, the air was cold, and it was terribly difficult to awaken from a nap. Then, with a pang of hunger and excitement, I realized that the cause for my intolerable lethargy was that I hadn't cooked in quite some time. I present to you a spicy, coconutty dish that will bring good smells to your kitchen and warm thoughts to your heart:

Ingredients
Peanut Oil, 1 tbsp
Black mustard seeds, 2 tsp
Onions, 2
Garlic, 4 cloves
Dried Red Chiles, 4
Carrots, 4 medium
Potatoes, 6 small
Tomatoes, 28 oz. diced
Turmeric, 1 tsp
Coriander Seed, 1.5 tsp ground
Light Coconut Milk, 1 can
Frozen Peas, 1 cup
Salt, to taste

1 Beginnings: Heat the peanut oil in a large pot on medium heat. Add the black mustard seeds and let them pop in the pan for a minute or so. Add the chopped onions and stir for about 5 minutes. Then add the minced garlic and chopped dry red chiles and sauté for an additional minute

2 Vegetables: Add the peeled and chopped carots, diced potatoes, and canned diced tomatoes. Stir the vegetables for a minute and then add the coconut milk. Add the spices and simmer for approximately 40 minutes.

3 Endings: After the vegetables have fulled cooked to your preferred tenderness, add salt to taste. Add the frozen peas and cook for an additional 5 minutes. Ladle over grains, with bread, or enjoy it on its own!