Β½ small butternut squash, peeled and cut into 2cm/1in chunks
Β½ small cauliflower head, cut into medium florets, root thickly sliced
8 red chillies, roughly chopped (use less if you don't like it too spicy)
3 tbsp ground coriander
1 courgette, cut into 2cm/1in-thick slices
2 tbsp roughly chopped fresh coriander, to garnish
12 garlic cloves, lightly crushed
3 x 5cm/2in pieces fresh root ginger, peeled and roughly chopped
1 lime, finely grated zest and juice
1 onion, thinly sliced
2 peppers, seeds removed, cut into large chunks
3 tbsp tomato ±θ³ά°ωΓ©±π
400g tin chopped tomatoes
300g/10Β½oz long-grain rice, such as basmati, rinsed, to serve
salt and freshly ground black pepper
1 tbsp ground cinnamon
3 tbsp ground cumin
3 tbsp garam masala
1 tsp vegetable oil
1 reduced salt vegetable stock cube, crumbled
160g/5Β½oz frozen peas