Preparation time: 15 Minutes
Cooking time: 25 Minutes
1 butternut squash
1 tablespoon olive oil
1 head cauliflower
500g jar Sainsbury's tikka masala cooking sauce
2 x 410g tins red kidney beans
1kg long grain rice
28g pack coriander
Peel, core and slice the butternut squash into 4cm chunks, then peel and finely slice 1 onion and 1 clove garlic.
In a large casserole pot, heat 1 tablespoon olive oil and add the butternut squash, onion, garlic and the cauliflower, separated into florets. Fry for 5 minutes, until the vegetables have softened.
Stir in the tikka masala sauce and the red kidney beans, drained. Fill the tikka masala jar with water and add to the pan. Cover and simmerfor 20 minutes.
Meanwhile, cook 300g long grain rice following pack instructions. Finely chop the coriander, reserving some sprigs to garnish, and stir through the rice. Serve hot with the curry.