Method
1.	Heat the oil in a pan over a high heat.  When hot, add the mustard and
	coriander seeds.
2.	Once the seeds start to pop, reduce the heat and add the ginger, chillies,
	almonds and onion.  Stir and cook for 2 minutes.
3.	Next add the cauliflower and broccoli florets and stir to mix everything well,
	cover and cook for 5 minutes.
4.	Then add the tomatoes, turmeric, salt and water.  Stir and cover the pan, turn
	the heat down to low and cook for 3-5 minutes until the cauliflower is just
	tender.
5.	Finally add the coconut milk and bring to the boil, reduce the heat to a rapid
	simmer and cook for 2-3 minutes until the sauce is nice and thick.
6.	Serve, garnished with fresh coriander, with plain boiled rice.