Fry the onion until soft in a wok and a little oil, on a medium-high heat.
1 onion, 1 teaspoon oil
Add the garlic and spices, fry until fragrant – around one minute.
4 cloves garlic, ½ teaspoon chilli powder, 2 tablespoon madras curry powder, 1 teaspoon turmeric powder
Now add the mushrooms for a few minutes, and stir well, making sure they get a good coating of the spices.
250 g mushrooms
Pour in the coconut milk and vegetable stock. Give it a good stir and bring it up to a simmer.
400 ml coconut milk, 250 ml vegetable stock
Add the peanut butter, stir and leave it to simmer for 5 minutes. Stir regularly. It should thicken up after the peanut butter goes in.
6 tablespoon peanut butter
Stir in the cauliflower and broccoli, and continue to simmer for 5-8 minutes.
200 g cauliflower, 150 g broccoli
Add the juice of half a lime and salt. Serve and enjoy with rice and naan!
1 tablespoon lime juice