2 tbsp Extra Virgin Olive Oil

1 tsp Ground Cumin

2 tbsp Fresh Coriander

1 tsp Turmeric

¾ tsp Cinnamon

2 tsp Fresh Ginger

1 tsp Dijon Mustard

2 Garlic Cloves

1 Onion

(Diced)

100 g Potato

(Peeled and chopped)

500 g Frozen Asian Greens

1 Roma Tomato

(Diced)

1 cup Water

1 tbsp Sultanas

1 tbsp Corn Flour

1 tbsp Chutney

1. Heat oil in large saucepan over medium.
2. Mix all the spices together in a small bowl, frying gently in the oil for 2-3 minutes.
3. Add the garlic and onion and cook for a further 2 minutes, taking care not to burn the spices.
4. Add the potato, mixed vegetables, tomato, water and season.
5. Simmer gently for 10-12 minutes or until the vegetables are cooked (add a little extra water if needed).
6. Stir in the sultanas, cornflour and chutney, simmer for a further 2-3 minutes.

Serve piping hot.