- 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.
- Stir in salt, spices, chilli and potatoes and cook over a gentle heat for 5 minutes, stirring constantly. Add stock (vegetable or chicken) and coconut cream. Cover and cook gently for 10 to 15 minutes until potatoes are tender.
- Add cauliflower, peas (defrosted) and chickpeas and cook for 5 to 10 minutes more, or until all vegetables are tender. Serve hot.