Vegetarian curry

Ingredients

2 Tbsp	Oil
1 Tbsp	Yellow mustard seeds
1	Onion
1 tsp	Salt
2 tsp	Garam masala
½ tsp	Turmeric
1	Red chilli
400 g	Baby potatoes (Main)
2 cups	Vegetable stock
400 g	Coconut cream
½	Cauliflower (Main)
2 cups	Peas (Main)
1 can	Chickpeas, approx 400g (Main)

Directions

1. Heat oil in a pan. Add mustard seeds and cook for 1 minute or until seeds begin to pop. Immediately add onion and stir-fry until lightly browned.
2. Stir in salt, spices, chilli and potatoes and cook over a gentle heat for 5 minutes, stirring constantly.
3. Add stock (vegetable or chicken) and coconut cream. Cover and cook gently for 10 to 15 minutes until potatoes are tender.
4. Add cauliflower, peas (defrosted) and chickpeas and cook for 5 to 10 minutes more, or until all vegetables are tender. Serve hot.