Step 1

Get all your ingredients and equipment ready. Fill and boil the kettle.

Step 2

Peel and slice the onions and add to a large lidded frying pan with a splash of water and a few good glugs of olive oil.

Step 3

Carefully cut the butternut squash in half across the middle (for speed I’m only using the seedless neck), wrap up the base and put in the fridge for another day.

Step 4

Quarter the neck length-ways, then slice it into 1cm chunks – no need to peel them, add to the pan.

Step 5

Trim the cauliflower and remove the outer leaves.

Step 6

Cut it into bite-sized chunks, and throw them into the pan. If you want some extra heat, slice up the chilli and add it now.

Step 7

Crush in the unpeeled garlic (I peeled mine). Finely chop the coriander (stalks and all).

Step 8

Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.

Step 9

Add the Rogan Josh paste and the tin of chickpeas. *At this point, I added a tin of tomatoes and a pinch of dried chilli flakes.

Step 10

Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.

Step 11

Take the lid off and decide if you need to adjust the consistency at this point.

Step 12

If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter.

Step 13

Or mash up some of the veg for different textures.

Step 14

Taste and add a pinch of salt, if needed, once everything is cooked, add the spinach and stir through.

Step 15

Put the mug of rice into a medium saucepan with a glug of olive oil and a few cloves, then cover with 2 mugs of boiled water (use the same mug you used for the rice).

Step 16

Add a pinch of salt, then put the lid on and boil on medium heat for 7 minutes.

Step 17

By now the 7 minutes should be up, so take the rice off the heat and leave it to sit with the lid on for 7 minutes.

Step 18

This will let it steam and will give you beautiful fluffy nutty rice.

Step 19

Tip half the tub of yoghurt into a small bowl.

Step 20

Drizzle over a little extra virgin olive oil and take to the table. Transfer the rice and curry into large serving bowls.

Step 21

Spoon the remaining yoghurt over the curry, sprinkle with the rest of the coriander leaves and take both bowls to the table.