Make a paste from curry powder, wholegrain mustard, salt and a bit of water. Fry up some garlic and ginger, then add mustard seeds until they pop. Then add paste and cashews. Turn heat down and add 1 chopped tomato and spinach (should use fresh, but I used a packet of frozen spinach), 1/2 cup water. Simmer for 10 minutes or so. When ready add 1/2 cup coconut milk and cook for another minute or so. Served with dry-pan-fried fresh roti (from Prahran Market). Quick and very tasty.
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