Using a large pan on a medium heat, warm the oil and add the mustard seeds.

Cook until they begin to pop, then add the curry leaves and fry for 30 seconds.

Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper.

Cook for about 10 minutes, stirring often, or until the shallots soften.

Once softened, add some or all of the chilli (depending on your taste) and turmeric.

Cook for a further minute before stirring in the coconut milk and vegetable stock.

Bring to a simmer and cook for five minutes to allow all the flavours to develop.

Taste and add salt and freshly ground black pepper if needed.

Add the vegetables and slowly bring back to a simmer.

Cook for five minutes, then take off the heat and stir through the coriander leaves.

Serve hot with rice or naan breads to mop up the delicious sauce.