Stir-fried vegetable curry

Blanch the pickling onions in a large pan of boiling water for 3 minutes. Use a draining spoon to remove them from the pan. Drain well and set aside until cool enough to handle, then peel.

Meanwhile, add the mung beans to the pan of boiling water and boil rapidly for 10 minutes, then reduce the heat and simmer for 20–25 minutes or until tender. Drain well and set aside.

Bring the stock to the boil, add the creamed coconut and stir until it dissolves. Set aside.

Using a pestle and mortar, pound the ginger and garlic to a paste. Stir in the ground coriander, garam masala, turmeric and chillies until well blended.

Heat a large wok or heavy-based flameproof casserole over a high heat. Add 2 tbsp of the oil. When the oil is hot, add the coriander, cumin and mustard seeds. Fry, stirring constantly, for about 30 seconds or until the seeds give off their aroma and start to crackle. Use a draining spoon to transfer the seeds to kitchen paper on a plate.

Add the remaining 1 tbsp of oil and the spice paste to the wok. Reduce the heat to moderate and stir-fry for about 1 minute. Stir in the carrots, parsnips, potatoes and 2 tbsp water, and stir-fry for a further 2 minutes.

Pour in the coconut stock and bring to the boil, stirring. Reduce the heat to low, cover and simmer for 5 minutes. Add the cauliflower florets, peas and pickling onions. Cover and continue simmering for a further 5 minutes, stirring occasionally. Uncover and bring back to the boil, then boil for about 5 minutes or until most of the liquid has evaporated and all of the vegetables are just tender.

Add the cabbage, mung beans and fried spice seeds, and stir-fry for just long enough to wilt the cabbage. Add seasoning to taste and serve immediately, sprinkled with chopped fresh coriander, if using.