In a pan heat a table spoon of oil. Add the potato and saute for five minutes. Now add the rest of the veggies and a 1/4 tsp of salt. Cook till all the veggies get little soft. Turn off the stove and set a side.
Now in another large pan add rest of oil the. Add the bay leaves, cardamom, cloves, cinnamon and ginger. Fry for few seconds.
Now add the chopped onion and some salt. Cook till the onion becomes soft.
Now add the pureed tomato and cook till mushy.
Add in the coriander powder, cumin powder, garam masala and red chilly powder. Fry for few seconds.
Stir in the coconut milk, tomato paste and necessary water for the gravy.
Cook the gravy for ten minutes and check the seasoning.
Now add all the veggies and boiled chick peas. Reduce the heat to low and cook the curry for ten to fifteen minutes.
Finally add chopped mint, coriander leaves and lemon juice. Give a mix and turn off the heat.
Serve the mixed vegetable coconut curry with some Flat bread (Naan) or pulav.