Mixed Vegetable Curry with Chickpeas (v)

This is a proper, pseudo-takeaway curry with vegetables i.e. a rich sauce, lots of different vegetables and chickpeas. Yum.

For 4 portions you need:
1 onion, chopped
2 cloves garlic, crushed
250g button mushrooms
1/2 head cauliflower, cut into bite sized florets
1/2 head broccoli, ditto cauli
2 large handfuls salad potatoes, cut into thick slices and par boiled till tender (about 10 mins)
1 tin chopped tomatoes
1 tin chickpeas, drained and rinsed
4 carrots, peeled and sliced into pieces about the thickness of a £1 coin
1/2 jar minara curry paste
1-2 chillies, sliced (depending on heat preference!)
1 tbsp vegetable oil
125ml boiling water
Roti to serve

Fry the onion in the oil for 5mins or so. Add the carrots, garlic and curry paste and cook out for another 5mins or so. Add everything else, aside from the roti, and cook till the vegetable are tender. Add the potatoes part way through once they have cooked enough.