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Heat the oil in a large pan (it makes a big quantity) and fry the onions and ginger, stirring frequently, for 10 mins until starting to turn golden. Add the garlic and chilli, cook for a few mins more, then stir in the curry powder and cumin seeds.
Pour in the tomatoes and stock, add the peanut butter and tomato purée, then bring to the boil. Stir in the potatoes, squash, chickpeas and cabbage, then cover the pan and leave to simmer for 15 mins until the vegetables are tender. Stir in the fresh coriander, then spoon two portions into two bowls and serve. Cool and chill the remainder to eat another day. Will keep chilled for up to three days. To serve, reheat in a pan until piping hot.
This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.