1. In a pestle & mortar ground the garlic, chilli peppers, chilli powder and paprika into a paste.
2. Heat a pot, or deep pan on a medium heat and add the vegetable oil. Add the chilli paste and cook for 2/3 minutes, continually stirring
3. Add the tomatoes and the tomato puree together, Stir these ingredients together and cook for 15minutes
4. Pour in the vegetable stock and bring to a boil. Add the chopped cabbage, chopped aubergine and the bay leaves to the pot. Sprinkle salt to taste
5. Use a large spoon to dish out the vegetables and then set these aside
6. Add the raw to the pot. Add the sliced bell peppers and bring to a boil. Reduce the heat and let the ingredients simmer
7. When the liquid has been absorbed and the rice is tender, turn off the heat and place in a serving dish. Arrange the vegetables on top of the rice. Serve hot
