Heat the oil in a large saucepan over a medium heat, then fry the onion and garlic for 5–8 min until softened. Add the cumin and mustard seeds, then fry for 30 sec or until they begin to pop. Add the spices and fenugreek leaves and stir to combine.
Add the mushrooms, coconut milk, 1/2 cup water and the tinned and fresh tomatoes to the pan, then bring to a gentle boil, stirring. Reduce the heat and simmer for 20 min or until the mushrooms are soft and the sauce thickened.
Add the broccoli and peas to the curry and cook for 10 min more. Remove from the heat, stir through the almonds, then serve with the brown rice.