One     Onion, finely sliced

1tsp     Cumin seeds

1tsp    Mustard seeds

5 tbsp Curry Paste of your choice (Or homemade)

One  Tin of Chickpeas

Two  Tomatoes, diced

300ml  Water (Or Coconut milk)

250g    Giant Red Mustard, Roughly chopped

3tbsp  Desiccated Coconut

1/2      Lemon

Giant Red Mustard is a plant you usually see as a salad ingredient, but it is a great ingredient to cook with also. It can easily be used instead of Chard or Spinach and the strong flavour reduces once cooked. Mustard greens are     commonly used in Indian cooking, so we think it works great in a vegetable Curry.

Heat 3 tbsp of Sunflower oil in a pan and add the finely sliced onion. Gently sweat the onions until soft and then add the Cumin and Mustard seeds, fry for a couple of minutes. Now add your curry paste (you can get some fairly decent ones in the shops now, but home made is always best). Fry the curry paste for around 3 minutes on a gently heat then add the Chickpeas and Tomato. Let the Tomatoes soften briefly then add your water or Coconut milk. Stir everything together nicely, if it seems too dry add some more liquid as you go. Leave to simmer gently with a lid on for around 15-20 mins, stirring every now and again. Now add your Giant red mustard and Coconut. Cook with a lid on for another 5 mins. Take off the heat and squeeze in the lemon and season to taste. Serve with some steamed rice of flatbreads and some chopped coriander on top.