Stir-fried vegetable curry

Preparation

1. Blanch the baby onions in a large pan of boiling water for 3 minutes.
2. Use a slotted spoon to remove them from the pan.
3. Drain well and set aside until cool enough to handle, then peel.
4. 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.
5. Drain well and set aside.
6. Bring the stock to the boil, add the coconut cream, then set aside.
7. Using a mortar and pestle, pound the ginger and garlic to a paste.
8. Stir in the ground coriander, garam masala, turmeric and chilli flakes.
9. Heat a large wok or heavy–based flameproof casserole dish over a high heat.
10. Add 2 tablespoons of the oil.
11. When the oil is hot, add the coriander, cumin and mustard seeds.
12. Fry, stirring constantly, for about 30 seconds or until the seeds start to crackle.
13. Use a slotted spoon to transfer the seeds to paper towel on a plate.
14. Add the remaining 1 tablespoon of oil and the spice paste to the wok.
15. Reduce the heat to moderate and stir–fry for about 1 minute.
16. Stir in the carrots, parsnips, potatoes and 2 tablespoons water, and stir–fry for a further 2 minutes.
17. Pour in the coconut stock and bring to the boil, stirring.
18. Reduce the heat to low, cover and simmer for 5 minutes.
19. Add the cauliflower, peas and baby onions.
20. Cover and continue simmering for a further 5 minutes, stirring occasionally.
21. 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.
22. Add the cabbage, mung beans and fried spice seeds, and stir–fry until the cabbage wilts.
23. Serve sprinkled with coriander leaves, if using.