Slice the onions and cook the oil in a flameproof casserole or large saucepan for 8-10 minutes until soft and sweet. Meanwhile, peel, deseed and dice the butternut squash.
Crush the garlic and stir into the onions, along with the butternut squash then add the curry powder for kick. Cook for 3-4 minutes, stirring occasionally. Mix in the chopped tomatoes, chickpeas (including their liquid) and some seasoning. Cover and cook for 15 minutes or until tender.
Meanwhile, put the rice and salt in a pan with 750ml boiling water from the kettle. Bring to the boil, stir then cover with a tightly fitting lid and cook, undisturbed, for 15 minutes. By this time the rice should be tender and have absorbed all the liquid.
Add the frozen cauliflower for bulk and peas for colour and cook the curry for 5 minutes or until the vegetables have defrosted. Ladle the curry over the rice to serve.
Nutritional information per serving. Portion size 626g.