Stir-Fried Vegetable Curry

Ingredients

• 120 g small pickling onions ((unpeeled))
• 120 g dried mung beans (soaked overnight, drained and rinsed)
• 1 3/4 cups reduced-salt vegetable stock
• 1/4 cup reduced-fat coconut cream
• 1 tbsp fresh ginger (finely chopped)
• 1 large garlic clove (crushed)
• 2 tbsp ground coriander
• 1 tbsp garam masala
• 1/2 tsp turmeric
• 1/8 tsp crushed dried chilies
• 4 tbsp sunflower oil
• 1 tsp coriander seeds (crushed)
• 1 tsp cumin seeds
• 1 tsp brown mustard seeds
• 250 g carrots (diced)
• 250 g parsnips (diced)
• 250 g small new potatoes (halved)
• 250 g cauliflower (cut into small florets)
• 150 g frozen peas
• 120 g white cabbage (shredded)
• pepper (to taste)
• fresh coriander (chopped, to garnish (optional))