Instructions

1. Clean and roughly chop the vegetables.
2. Heat the oil in a wok (or similar large pan). Put in the onion and garlic then stir fry for a minute or two while adding the curry powder.
3. Stir in the mushrooms, followed by the red pepper and cabbage. Continue to stir over a medium heat for another couple of minutes then gradually add the stock.
4. Grind over the pepper, sprinkle the coriander and serve.