Quinoa, cauliflower and butternut squash curry

1. Wash and prepare the vegetables and cook quinoa as per packet instructions 2. Dice the onion and soften in a little oil in a pan, stir for 5 minutes and then add in the grated ginger and garlic. Stir for another 2 minutes before adding spices. 3. Pour in the chopped tomatoes, cauliflower florets and diced butternut squash. 4. Coat the vegetables in the spices and cook for a further 5 mins - add a splash of water if it begins to stick. 5. Stir in the coconut milk and allow the curry to simmer on a low heat for at least 20-25 mins 6. When veg are tender add the quinoa and stir through 7. Serve up and garnish with coriander leaves.