Winter vegetable curry

Name: Winter vegetable curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 4 tbsp coconut or olive oil; 1 tbsp black mustard seeds; 10 fresh or 20 dried curry leaves; 150g/5½oz shallots, finely sliced; 3 large garlic cloves, finely sliced; 40g/1½oz ginger, peeled and finely chopped; 30g/1oz fresh coriander, stalks finely sliced, leaves roughly chopped; ½–1 red chilli, finely sliced; 2 tsp ground turmeric; 2 x 400ml tins coconut milk; 150ml/5fl oz vegetable stock or water; 600g/1lb 5oz cooked seasonal vegetables (such as parsnips, roast potatoes, carrots or squash); 200g/7oz cooked greens (such as Brussels sprouts, cavolo nero, chard, spinach or kale); salt and freshly ground black pepper; cooked rice or naan breads, to serve