Gregg Wallace and Karen served up a tasty vegetarian balti curry with cauliflower, butternut squash, courgettes and rice on Eat Well For Less?

The ingredients for the paste are: 12 garlic cloves, lightly crushed, 3 x 5cm pieces fresh root ginger, peeled and roughly chopped, 8 red chillies, roughly chopped, 3 tbsp ground cumin, 3 tbsp ground coriander, 1 tbsp ground cinnamon, 3 tbsp garam masala and 3 tbsp tomato purée.

For the balti: 1 tsp vegetable oil, 1 onion, thinly sliced, 300g long-grain rice, such as basmati, rinsed, to serve, ½ small cauliflower head, cut into medium florets, root thickly sliced, ½ small butternut squash, peeled and cut into 2cm chunks, 1 courgette, cut into 2cm-thick slices, 2 peppers, seeds removed, cut into large chunks, 400g tin chopped tomatoes, 1 reduced salt vegetable stock cube, crumbled, 160g frozen peas, 1 lime, finely grated zest and juice, salt and freshly ground black pepper and 2 tbsp roughly chopped fresh coriander, to garnish.

See recipes from the series in the book titled: Eat Well for Less: Quick and Easy Meals, available from Amazon now.