Makes 4 servings

1 large onion
2 fresh green chillies
5 oz cauliflower (about 150 grams)
5 oz pumpkin
1 large Japanese eggplant
7 oz cherry tomatoes (about 200 grams)
12 small okra
1 cup cooked chickpeas

1 tsp mustard seeds
½ tsp ground coriander
¼ tsp ground cumin seeds
½ tsp garam masala
¼ tsp turmeric
¼ tsp chilli powder
a bunch of curry leaves

2 tbsp virgin coconut oil
1 to 1-1/2 cup coconut milk
unrefined sea salt
freshly cracked black pepper

cilantro (to serve)
cooked brown basmati rice (to serve)

Before starting, you can prepare the following ahead of time: cooking the chickpeas, blanching the tomatoes to remove the skin (optional), and squeezing out coconut milk from the coconut meat (optional).

To prepare your mise en place, first peel and slice the onion, deseed and chop the chili. De-stem the cherry tomatoes. Next, cut the cauliflower, pumpkin, eggplant into bite size pieces (cut them to make sure that they cook at the same time); Trim off the okra and gather the chickpeas.
Next, measure all the spice ingredients, remove the curry leaves off the stem, gather the coconut oil and coconut milk.

To cook the curry, heat a large heavy-bottomed pan or wok (with cover). Add the coconut oil. When the oil is hot but not smoking, add the mustard seeds and fry until they start to pop. Lower the heat slightly and add the green chilies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric and chili powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes and cook for another 2 minutes.

Add the cauliflower, pumpkin, eggplant and chickpeas. Pour in 1 cup of coconut milk and bring to simmer. Lower the heat, cover and cook until the vegetables are tender, about 10-15 minutes. Add in the okra. Season with salt and pepper and cook for a few minutes more until the okra is tender (but I prefer them slightly crunchy) . If the dish is a little bit dry, add more coconut milk. Season the dish with salt and pepper.

To serve the dish, transfer to large platter. Serve with cilantro and brown basmati rice. Serve immediately.