Vegetable jalfrezi with rice

Instructions

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1 Heat a large non-stick pan with oil. Cook onions over a low heat until soft, stirring occasionally. Add a little water if they start to stick. Add curry paste and mix well.

2 Add pumpkin, cauliflower, stock powder, coriander, passata and 3 cups water. Simmer for 20-25 minutes, adding more water if sauce gets too thick.

3 Add capsicum and chickpeas. Cook for 15 more minutes until tender.

4 Meanwhile, make Rainbow rice. Cook rice and drain then mix in vegetables, apricots and pumpkin seeds. Drizzle with oil and orange juice.

5 Stir sultanas into curry. Serve curry with rice and, if you prefer, a spoonful of low-fat yoghurt and garnish with coriander.