Step 1. Mix the Kikkoman soy sauce and cornflour with 250ml water.
Step 2. Heat the oil in a wok or deep sided frying pan on a medium heat. Add the onion, ginger and garlic and a sprinkle in the curry powder. Stir fry for 1 minute. Add your selection of vegetables and stir fry for around 5 minutes or until the vegetables are sufficiently tender. Add the chick peas, the soy sauce and cornflour mix and the coconut milk. Bring to the boil and simmer for a couple of minutes until the chick peas are heated through.
Step 3. Garnish with flaked almonds and serve with rice and mango chutney if desired.