• Heat oil
in a large
pan on a medium heat • Add mustard seeds, cumin seeds, coriander, cloves, onion and garlic and cook for 3 minutes • Remove from heat and add to a blender, with tomato • Meanwhile, heat potatoes
in pan with a splash
of water for 5 minutes • Add coconut milk, bay leaf, chili, ginger, tumeric and tomato mixture, and cook for a further 5 minutes with a cover • Add
carrots and peas, and leave to
simmer for 5 - 10 minutes, depending on how runny you like the liquid • Remove from heat and serve with quinoa or rice