Step 1 Heat peanut oil in a large, deep, non-stick saucepan set over low heat. Add onions and cook, stirring occasionally, for 5–6 minutes, or until soft. Add jalfrezi curry paste and mix well.
Step 2 Add pumpkin, cauliflower, stock powder, coriander and passata to pan with 3 cups water; simmer for 20–25 minutes (adding more water if sauce becomes too thick).
Step 3 Add capsicum and chickpeas to pan. Cook jalfrezi for 15 more minutes, or until veg are tender.
Step 4 Meanwhile, make fruity rice: Cook rice according to packet instructions; drain. Stir rice into remaining ingredients in a bowl.
Step 5 Stir sultanas into vegie jalfrezi and serve with fruity rice.