5.0
(3)
Your folders
Your folders

Export 10 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'.
Your folders

650 viewsjessicagavin.com
4.2
(51)
45 minutes
Your folders

381 viewsallrecipes.com
4.7
(9)
35 minutes
Your folders

319 viewsbudgetbytes.com
4.8
(16)
20 minutes
Your folders

285 viewspennysrecipes.com
30 minutes
Your folders
95 viewspennysrecipes.com
Your folders
78 viewsbudgetbytes.com
Your folders

217 viewsveenaazmanov.com
4.8
(16)
45 minutes
Your folders

160 viewsveenaazmanov.com
4.8
(16)
45 minutes
Your folders

181 viewsveenaazmanov.com
4.8
(16)
45 minutes
Your folders

359 viewslittlesunnykitchen.com
5.0
(5)
20 minutes
Your folders

212 viewspurelykaylie.com
20 minutes
Your folders

190 viewsholycowvegan.net
5.0
(15)
20 minutes
Your folders

138 viewsnoracooks.com
4.9
(23)
50 minutes
Your folders

256 viewsrainbowplantlife.com
5.0
(123)
35 minutes
Your folders
51 viewsrainbowplantlife.com
Your folders
62 viewseverylastbite.com
Your folders

414 viewsalmanac.com
3.8
(32)
Your folders

783 viewsthekitchn.com
3.0
(3)
Your folders

260 viewsasaucykitchen.com
5.0
(2)
40 minutes