Spiced cauliflower, chickpea and potato curry
- Heat oil in a pan. Add mustard seeds and cook for 1 minute or until seeds begin to pop. Immediately add thinly sliced onion and stir-fry until lightly browned.
- Stir in spices and potatoes, cut in quarters and cook over a gentle heat for 5 minutes, stirring constantly. Add vegetable or chicken stock and chilli. Cook gently for 10 to 15 minutes until potatoes are tender.
- Add cauliflower (cut into florets), defrosted peas and rinsed and drained chickpeas and cook for 5 to 10 minutes more, or until all vegetables are tender. Serve hot.