1Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the mustard seeds. As they begin to pop, add the onion, garlic and ginger; cook, stirring, until the onion is golden brown.
2Reduce the heat to low and add the remaining spices. Cook, stirring, for a few minutes or until fragrant, before adding the undrained tomatoes, stock and honey. Cover and simmer for 10 mins.
3Add the cauliflower and zucchini; simmer, covered, for a further 10 mins or until the cauliflower is cooked through. Stir in the chickpeas and simmer for 1 min or until hot. Season to taste with sea salt and freshly ground black pepper.
4Serve curry with coconut rice and coriander, pappadums and mango chutney.
Photo: Bauer/Rob Shaw