Instructions

1. Finely slice the onion and garlic.
2. Heat the oil in a large, heavy-based pan and gently sauté the onion and garlic for about 8 minutes.
3. Meanwhile separate the cauliflower florets, peel & dice the squash, chop the courgette & pepper. Add these to the softened onion and put the lid on for 5 minutes or so, whilst you measure out the spices.
4. Add the spices to the veggies, stir for a minute then add the tomato purée, stir again for a minute, then add the chopped tomatoes and enough stock to just cover the vegetables. Season with salt, bring to the boil, cover and gently simmer for 30-45 minutes until the vegetables are tender.
5. Drain the chickpeas and add to the curry. Turn up the heat and cook for a couple of minutes until you get a thick sauce. Add the spinach, stir through, put the lid on, and after a minute turn off the heat.
6. Let it rest for a couple of minute (still covered) for the spinach to wilt.
7. Serve with basmati rice and raita with fresh coriander leaves scattered on top.