Preheat oven to 350 degrees F (180 degrees C).
Peel Fresh Ginger (1 ounce) and finely mince. Place in a small bowl. Finely mince Garlic (3 clove) and add to ginger. Add 1 teaspoon of olive oil to garlic and ginger. Mix well, and set paste aside.
Peel and dice Onion (1) into quarter inch pieces.
Separate whites from greens of Scallion (2). Thinly slice both and set aside separately.
Remove core and dice the Tomato (1) into quarter inch pieces. Set aside. Roughly chop the Fresh Cilantro (0.5 ounce) and set aside.
Cut cauliflower florets and butternut squash into the same sized pieces.
Heat a small saucepan over medium heat. Add Oil (1 teaspoon) and Ground Cauliflower Seasoning Blend (1 tablespoon). Cook for 1 minute until fragrant.
Add half of the ginger garlic paste and the whites of the green onions. Cook for 1 minute.
Add Basmati Rice (4 ounce) and Salt (1 teaspoon). Stir to coat. Add tomatoes and one cup of water. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes or until rice is tender.
Remove from heat and let sit for 5 minutes.
Heat 1 tablespoon of olive oil in a large three-inch deep saute pan over medium-high heat. Add onions and remaining ginger garlic paste. Cook until onions are tender, about 6 minutes.
Lower heat to low and add remaining Ground Cauliflower Seasoning Blend (1 tablespoon). Stir and cook until fragrant for 3 minutes, stirring frequently.
Mix half a cup of warm water with Vegetable Base (1 package) in a small bowl to make broth. Add broth, Canned Crushed Tomatoes (28 ounce), Butternut Squash (12 ounce) and Cauliflower Florets (12 ounce) to the pan. Cover and bring to a boil.
Reduce heat to simmer, and cook for 5 minutes until squash starts to become tender.
Cover and simmer until cauliflower and square are tender, about 14 minutes, stirring occasionally.
Stir in Garam Masala (1/2 teaspoon), Salt (1/2 teaspoon) and Greek Yogurt (2 tablespoon). Remove from heat, and cover until plating.
Fluff the rice and remove the whole spices. Fold remaining green onion into the rice. Place Pita Bread (2) on baking sheet and warm in the oven for 2 to 3 minutes.
Rinse out a one cup measuring cup, keeping cup moist. Pack rice into cup and scoop into center plate. Repeat for second serving. Evenly distribute vegetables and sauce around rice.
Garnish with chopped cilantro over the plate. Garnish rice in the center with one tablespoon of yogurt on each plate. Sprinkle top with Peanuts (2 tablespoon).