We enjoyed the dish but found it spicy. The type of curry powder you make or buy will flavor the dish so each person's rendition will be independent. I would recommend cutting the vegetables a small size so they cook quickly. It was very good and healthy. I used no salt added tomatoes, cooked the chickpeas from dried, and only ¼ teaspoon of salt to reduce the sodium per serving content. It was served over brown rice. I’m not sure the curry powder needed to be toasted but the mustard seeds should be.