1 tin Heinz Beanz Vindaloo

600g cauliflower (one small), cut into large florets

600g (half a medium) butternut squash, peeled and cut into large chunks 300g (approximately 4) vine tomatoes, quartered

1 medium red onion, peeled and cut into thin wedges

100g baby spinach, washed

2 garlic cloves, peeled and crushed

3cm piece of ginger, peeled and grated

1 tsp cayenne pepper

1 tsp garam masala

1 tbsp groundnut oil

Season to taste

To serve:

3 tbs coconut yogurt

Small bunch fresh coriander

1 lemon, cut into wedges

2 tbsp crispy onions (optional)