1. Put the coconut oil in a large saucepan over a medium heat. Fry the cauliflower florets, aubergine and bell pepper for around 7-9 minutes, until lightly browned on all edges and smelling toasty. 

2.Stir in the curry leaves and the mustard and cumin seeds. Fry for a couple of minutes, then add the onions and reduce the heat a little. Sauté for 10 minutes, then stir in the garlic and ginger; cook for a further 3-4 minutes.

3. Add the tomatoes, both chilli flakes, turmeric and garam masala; season well. Add a splash of water if it looks dry. Turn the heat back up to medium and bring to a simmer. Bubble for 5 minutes so the tomatoes reduce a little, then add the coconut milk and tomato puree. Bring to the boil, then reduce to a simmer and cook for a further 5 minutes. 

4.Check for seasoning and serve right away with some freshly chopped parsley and extra chilli flakes if desired. Enjoy right away!