Fry the mustard seeds, cloves, star anise, cumin seeds and cinnamon in the oil until seeds start to pop.
add the onion and turn the heat down slightly, fry for around 5 minutes stirring regularly.
add the garlic, ginger, chillies and all the ground spices and fry for a further minute.
add the red pepper and potatoes and fry for another 2 minutes.
pour in the tomatoes, stock, coconut milk and tomato paste.
simmer for 30 minutes stirring occasionally.
add the cauliflower to the pan and the vegan chicken pieces (if using) and cook for a further 15 minutes.
check the potatoes are cooked by stabbing them with a fork... you don't want them too soft or too hard.
add the frozen peas and cook for 2 more minutes.
add salt if required.
serve and garnish with fresh coriander - be careful to remove the large spices before eating.