Heat the oil in a large frying pan. Add
the onions and cook over a low heat for
about 8-10 mins until soft, stirring them
often and adding a splash of water if they
start to stick. Add the paste and mix well,
then add the squash, cauliflower, stock
cube, coriander stalks, passata and
500ml water. Simmer for 20 mins, adding
some more water if it gets too thick.
Add the peppers and chickpeas,
and cook for 15-20 mins more, until
all the veg is tender. Stir in the yogurt
and most of the coriander leaves. Serve
scattered with the rest of the coriander
and the sliced chilli, with rice and naan
bread on the side.