Vegetable jalfrezi

Ingredients

• 1 tbsp sunflower oil
• 2 red onions, thinly sliced
• ½ 350g jar jalfrezi curry paste (we used Geeta's)
• ½ butternut squash, cut into chunks
• 1 small head cauliflower, broken into florets
• 1 vegetable stock cube
• bunch coriander leaves, picked and stalks finely chopped
• 500ml passata
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 400g can chickpea, drained and rinsed
• 100g natural yogurt
• 1 fresh green chilli, sliced
• boiled rice, to serve
• naan bread, to serve

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