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
3 tbs coconut yogurt
Small bunch fresh coriander
1 lemon, cut into wedges
2 tbsp crispy onions (optional)
Preheat oven to 200c fan (400/Gas mark 6).