Add the carrot, pepper, tomatoes, cauliflower, chickpeas and stock. Simmer, partially covered, for 25-30 minutes, adding a little extra stock or water if needed. At the same time, cook the rice in a large saucepan of gently boiling water. It will take about 30 minutes.
Use economy brands of canned tomatoes, chickpeas and lower-fat yoghurt to keep the cost of ingredients as low as possible.
Add the peas and coriander (if using) to the curry and heat for 2-3 minutes. Check the seasoning, adding a little ground black pepper if needed.
Serve the vegetable curry on warmed plates, with the rice, topping each portion with 1 tbsp of low-fat yoghurt.
Cool any leftovers quickly and refrigerate, covered, for up to 3 days. Make sure you re-heat thoroughly before serving.