Mustard Curry with Chickpeas and Potatoes

Making lunch with what is left in the refrigerator. This is bases on a curry concept with the sauce made of red lentils. Satisfying, acceptable, but not great.

Mustard Curry with Chickpeas and Potatoes
1 can chickpeas rinsed
1 lb of fingerling potatoes
1 cup of red lentils
3 cups of water
1 carrot
1 stalk celery
Bay leaf
4 cloves of garlic
2 tbsp walnut oil
1 tbsp mustard seeds
1 tbsp back mustard seeds
2 tsp cumin
1 tsp coriander
1 dash turmeric
Salt
Pepper
1/2 cup of leftover caramelized onions
Water to thin

Potatoes boiled in salted water 20 minutes. Drained and cooled under cold water. Peeled and sliced into curry at the end.

Lentils cooked in boiling water with carrot, celery, bay leaf, and garlic pieces from 1 clove for 20 minutes. Remove veggies and mash lentils with spoon till creamy.

Sauté in the olive oil the spices. Lower heat and add garlic. Add chickpeas and some water. Cook for a bit to allow flavors to meld. Add the onions, potatoes, and lentils when ready. Add water to thin and serve.