Cauliflower and almond madras

2 teaspoons olive oil or sunflower oil
1 large onion, sliced
2 tablespoons Madras curry powder
1 teaspoon flour
2 tablespoons unsweetened desiccated coconut
600 ml (1 pint) hot vegetable stock
175 g (6 oz) potato, scrubbed and sliced thinly
350 g (12 oz) cauliflower florets
425 g (15 oz) canned chick peas, drained and rinsed
15g (1/2 oz) toasted flaked almonds
3 tablespoons parsley, chopped roughly
salt and freshly ground black pepper
Time: 20 min

1. In a large non stick frying pan or wok, heat the oil. Fry the onion for 2-3 minutes until lightly browned. Add 1 tablespoon water, cover and steam fry for 5 minutes until softened.
2. Add the curry powder and flour and fry for 1 minute.
3. Mix the desiccated coconut with the hot stock and stir into the pan. Simmer for 1 minute.
4. Add the potato slices, cauliflower florets and chick peas and season well. Stir together, cover and simmer for 20-25 minutes. Scatter over the almonds and parsley and serve.