Ingredients

• 100g/3½oz cauliflower florets
• 1 tsp olive oil
• salt and freshly ground black pepper
• 1 tsp rapeseed oil
• 1 small onion (75g/2½oz peeled weight)
• chopped
• 250g/9oz butternut squash
• cut into cubes
• 1 garlic clove
• finely chopped
• 1 tbsp curry paste (see tip)
• 200g/7oz tinned chopped tomatoes
• 150ml/5fl oz vegetable stock
• 40g/1½oz baby spinach
• washed

Directions

• To make the cauliflower ‘rice’
• preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processor for 30 seconds
• or until finely chopped (it should have the same texture as couscous). Mix in the olive oil and season to taste. Scatter the mixture onto a baking tray and bake for 15 minutes.
• To make the curry
• heat the rapeseed oil in a small
• deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash
• garlic and curry paste and cook for 2–3 minutes.
• Add the tomatoes and stock
• bring to the boil
• then reduce the heat. Cover and simmer for 15 minutes
• stirring occasionally. Remove the lid and simmer for a further 10 minutes.
• Stir in the baby spinach
• then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'.