2 red peppers, halved lengthways, deseeded and cut into chunks
400 g (13 oz) can chopped tomatoes
220 g (7 1/2 oz) can chickpeas, rinsed and drained
3–4 tablespoons natural yogurt
salt and pepper
large handful of chopped mint leaves, to garnish
warm naan bread or steamed rice, to serve
Heat the oil in a large frying pan, add the spring onions and fry over a medium heat for 1–2 minutes. Add the garlic, ground ginger and curry powder and fry, stirring, for 20–30 seconds until fragrant, then stir in the mushrooms, cauliflower and red peppers and fry for a further 2–3 minutes.
Stir in the tomatoes and bring to the boil. Cover, then reduce the heat to medium and simmer, uncovered, for 10–15 minutes, stirring occasionally. Add the chickpeas, season and bring back to the boil.
Spoon into warm bowls, drizzle with the yogurt and scatter with chopped mint. Serve with warm naan bread or steamed rice.