Caribbean Hot Vegetable Curry

Jonathan Phang's delicious curry with butternut squash and Caribbean spice mix can be whipped up in a flash.
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Sainsbury's Live Well For Less
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons vegetable oil by Sainsbury's

1 onion, finely diced

2 cloves garlic, finely chopped

1 teaspoon Madras curry spice

1 teaspoon ground coriander by Sainsbury's

1 teaspoon garam masala by Sainsbury's

1 teaspoon garlic powder

1 teaspoon Madras curry paste

500 ml pouch Sainsbury's Signature vegetable stock

1 butternut squash, peeled, diced and blanched

½ white cabbage, washed and shredded

200 g chickpeas in water by Sainsbury's, drained and rinsed

1 red pepper, washed, deseeded and thinly sliced

390 g carton Italian chopped tomatoes by Sainsbury's

30 g creamed coconut

300 g basmati rice by Sainsbury's

½ teaspoon hot pepper sauce

1 teaspoon light soy sauce by Sainsbury's

1 tablespoon tomato ketchup by Sainsbury's

100 g bag young leaf spinach by Sainsbury's, washed and stems removed

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