Carrot Curry

Name: Carrot Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 2 tablespoons oil; ½ teaspoon cumin seeds; ½ teaspoon mustard seeds; 1 sprig curry leaves ((optional)); ¾ teaspoon ginger ((minced)); ¾ teaspoon garlic ((minced, 2 medium cloves)); 1 green chilies (chopped or slit (optional) ); ¾ teaspoon salt ((adjust to taste)); 1 large (1¼ cup) onion ((fine chopped)); 3 medium (¾ cup) tomatoes ((fine chopped or pureed)); 2 cups (325 grams) carrots ((chopped) (2 medium)); ¾ cup green peas ((or ¼ cup soaked moong dal)); ⅛ teaspoon turmeric; 1¼ teaspoon Kashmiri red chilli powder ((adjust to taste, cut down to use curry powder)); 1 teaspoon garam masala ((or 1½ tbsp Curry Powder)); 1¼ teaspoon coriander powder ((omit to use curry powder)); ½ teaspoon cumin powder ((optional, omit to use curry powder)); 1 teaspoon Kasuri methi ((dried fenugreek leaves)); ¾ to 1 cup water ((I use 1 cup)); ¾ cup coconut milk ((read notes))