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In a pot on medium heat, add the oil, cloves, bay leaf, cardamom pods, pimentos (allspice), chilli peppers, and curry powder. Toast for a minute until the curry powder turn a red-ish brown colour.
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.
Add tomato, carrot, coconut milk, thyme, cumin powder, ground coriander, 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.