1. Preheat the oven to 200°C/400°F/Gas 6 and prepare the ingredients: peel and chop the onion; peel and finely grate garlic and ginger; deseed and finely chop red pepper; seperate cauliflower florets into small pieces and peel and finely dice potato and carrot.
2. Spray a pan with Frylight, add curry powder, onion, garlic, ginger & tomatoes, and bring to the boil. Season well, add the chopped vegetables and continue to cook for about 10 minutes.
3. Spray four individual ovenproof dishes with Frylight and spread a thin layer of the vegetable sauce across the base of each dish. Spoon the remaining filling carefully into the cannelloni tubes and arrange three filled tubes in each dish in a single layer.
4. Beat the egg and mix with the yogurt. Season well and spoon over the cannelloni to cover evenly. Bake in the oven for 35-40 minutes or until bubbling and golden. Serve with a mixed salad.

*I divided this into three not four, and the quantity was just right. I also sprinkled with grated cheese, and covered with foil for the last 10 minutes as it was browning too much.