Pour the tinned tomatoes into a pan and heat gently. Add the cumin, coriander, garlic, turmeric, cloves and nut butters and mix well. SImmer for around 15 minutes, stirring occasionally.

The sauce should thicken, and the nut butters melt in. Add a a small amount of water if it begins to stick to the bottom.

Add the frozen vegetables, stir well and turn up the heat so that they cook. After five or ten minutes your vegetables should be cooked and coated with yummy aromatic sauce. Add extra water only if it is needed, and only after the vegetables have begun to release water.

I added the cayenne pepper at the end and mixed well - you can leave it out if you want.