Peel, halve and roughly chop the onion. Finely slice the chili, then peel and finely slice the ginger and garlic. Pick the coriander leaves and finely chop the stalks. Halve, deseed and roughly chop the peppers.

Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stem, then quarter the tomatoes.

Put a large casserole-style pan on a medium to high heat and add some oil and butter. Add onions, chili, ginger, garlic and coriander stalks and cook for 10 minutes until softened and golden. About 10 minutes. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste then stir well to coat everything with the paste.

Add the cauliflower, fresh canned tomatoes and vinegar. Fill 1 empty can with water, pour into pan and stir. Bring to a boil then turn heat down to simmer for 45 minutes with lid on. Check the curry after 30 minutes and if it still looks too liquids, leave the lid off for the rest of the cooking t