Add the rinsed rice to a pan, cover with double the volume of water and bring to the boil. Leave to simmer for about 20mins.
In a large pan, fry the onion in a dash of oil, over a low-medium heat for 5 mins until they start to soften.
Add the garlic, ginger, curry powder, nigella seeds, fenugreek seeds and fennel seeds to the pan and stir together. Cook for about 30 seconds, until fragrant.
Now add the prepared butternut squash, cauliflower florets and cubed potato and stir until coated.
Pour the chopped tomatoes, peanut butter and veg stock to the pan and combine well. Leave to cook with the lid on for about 20 mins or until the butternut squash and cauliflower are cooked through and tender.
After 20 or so minutes, add the spinach, stir through the coconut milk, then turn off the heat.
Once the rice is cooked, drain it and serve with the stew.