Bring a small pan of water to the boil. Peel the potato and chop into 1.5 cm chunks. Par boil for approximately 10 minutes.

In a large, high edged frying pan, heat the oil over a medium heat. Add the mustard seeds and onion; cook for 2 minutes, stirring often.

Add the ginger, garlic and chilli. Sizzle for about 30 seconds, then add the garam masala, cumin and coriander.

Add the carrot. Cook for a couple of minutes, then add the green beans. Cook for another couple of minutes, stirring often.

Tip in the peas. Mix well, and when the peas have defrosted, add the potato. Tip in the coconut milk, bring to a simmer and season with salt. Put a lid on and simmer for 4-5 minutes. Add a little water if it's too thick.

Serve with a pile of fluffy rice. Delicious!