Seafood & veg curry

I used frozen vegetables and seafood straight from the bag for this quick curry
Serves 1
Measure out 2 tbsp cut leek, 1 tbsp sliced carrot, 1 tbsp sliced green beans, 1 tbsp broad beans, 1 tbsp garden peas, 1 small broccoli floret
Put 1.5 cup vegetable stock on high heat in a 8" fry pan and add the above vegetables stirring until the stock reaches boiling point.
Stir in 3 tbsp wild rice, 1 cardamon pod, 2 cloves, 2 heaped tbsp curry powder, 1 tsp salt, 1 tsp turmeric, and continue boiling and stirring for 4 minutes.
Add 1 frozen scallop, 3 tbsp sliced frozen squid and continuing boiling and stirring for 2 minutes.
Add 2 tbsp frozen prawns and 1 can drained haricot beans stirring for 2 minutes. Stir in 1 tsp garam masala.
Peel a large flat mushroom and snip into 1" strips with a pair of kitchen scissors adding to the fry pan.
Turn the hob heat down to low, add a lid and continue cooking for 12 minutes stirring occasionally.
Serve with naan bread.
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