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TO MAKE THE CURRY PASTE:.
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Firts peel the garlic and ginger.
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Put a Frying pan on a medium to high heat and add the spices for toasting to the dry pan.
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Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
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Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whizz to a powder.
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Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.
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TO PREPARE YOUR CURRY:.
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Peel, halve and roughly chop your onion.
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Finely slice the chilli.
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Peel and finely slice the ginger and garlic.
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Pick the coriander leaves and finely chop the stalks.
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Halve, deseed and roughly chop the peppers.
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Break the green leaves off the cauliflower and discard.
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Break the cauliflower into florets and roughly chop the stem.
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Quarter the tomatoes.
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Carefully halve the butternut squash then scoop out the seeds with a spoon and discard.
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Slice the squash into inch size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces.
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Drain the chickpeas.
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TO COOK YOUR CURRY:.
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Put a large casserole-type pan on a medium to high heat and add a couple of splashes of oil and the butter.
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Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden.
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Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste.
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Stir well to coat everything with the paste.
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Add the cauliflower, the fresh and tinned tomatoes and the vinegar.
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Fill the 2 empty tins with water, pour into the pan and stir again.
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Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on.
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Check the curry regularly to make sure it's not drying out, and add extra water if necessary.
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When the veg are tender, taste and add salt and pepper - season carefully! - and a squeeze of lemon juice.
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TO SERVE YOUR CURRY:.
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Serve with poppadums or fluffy rice, and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves, and a few lemon wedges for squeezing over.
