Heat the oil in a pan over a high heat. When hot add the mustard and coriander seeds.
Once the seeds start to pop reduce the heat and add the ginger, chillies, almonds and onion. Stir and cook for two minutes.
Next add the cauliflower and broccoli florets and stir to mix everything well, cover and cooked for five minutes.
Then add the tomatoes, green beans, 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.
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.
Serve garnished with fresh coriander and hot thick chappatis.