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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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Something Quick

Serves:4

Ready time:35 minutes


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Prep time:
15 minutes

Cooking time:
20 minutes

1 serving provides

  • 12.4
  • 496
  • 16
  • 0.35
  • 5.7

Method

  1. Heat the vegetable oil in a large pan over a medium heat, add the onion and garlic, cook for 2 minutes or until softened. Add the Madras curry spice, ground coriander, garam masala, garlic powder and Madras curry paste and 50ml of the vegetable stock. Cook for 5 minutes. 
  2. Add the butternut squash, white cabbage, chickpeas, red pepper, chopped tomatoes, remaining stock and creamed coconut to the pan. Leave to simmer for 10 minutes. 
  3. Meanwhile, cook the rice in a pan of boiling water for 10-12 minutes until tender. 
  4. After the curry has simmered for 10 minutes, stir through the hot pepper sauce, soy sauce, tomato ketchup and spinach leaves to wilt, and serve with the rice.
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Ingredients

  • 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
  • 500ml pouch Sainsbury's Signature vegetable stock
  • 1 butternut squash, peeled, diced and blanched
  • ½ white cabbage, washed and shredded
  • 200g chickpeas in water by Sainsbury's, drained and rinsed
  • 1 red pepper, washed, deseeded and thinly sliced
  • 390g carton Italian chopped tomatoes by Sainsbury's
  • 30g creamed coconut
  • 300g 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
  • 100g bag young leaf spinach by Sainsbury's, washed and stems removed