Heat the oil in a large stock pot and add the onion to cook for 2 - 3 minutes until soft. Add the garlic, chilli and curry powder and cook for a further 2 minutes.
Throw the cinnamon and brown rice in with the vegetable stock and canned tomatoes and bring to the boil. Reduce the heat and cook for around 30 minutes. Add the squash, sweet potato, carrots, zucchini and cauliflower and cook for a further 30 minutes.