• 1 tablespoon olive oil
  • 1 butternut squash, peeled, seeds removed and cut into 4cm chunks
  • 1 onion, peeled and finely sliced
  • 1 garlic clove, peeled and finely chopped
  • 1 head cauliflower, cut into florets
  • 500g jar Sainsbury's tikka masala cooking sauce
  • 2 x 410g tins red kidney beans
  • 300g long grain rice
  • 31g pack coriander, finely chopped with a few sprigs reserved to garnish


  1. 1

    In a large casserole pot, heat the olive oil and add the butternut squash, onion, garlic and the cauliflower. Fry for 5 minutes, until the vegetables have softened.

  2. 2

    Stir in the tikka masala sauce and the drained kidney beans. Fill the tikka masala jar with water and add to the pan. Cover and simmer for 20 minutes.

  3. 3

    Meanwhile, cook the rice following pack instructions. Stir the chopped coriander through the cooked rice.

  4. 4

    Serve hot with the curry and a few sprigs of coriander to garnish.

Nutritional Details

Each serving provides
  • Energy 2018kj 482kcal 24%
  • Fat 11.0g 16%
  • Saturates 7.1g 36%
  • Sugars 23.5g 26%
  • Salt 0.6g 10%

% of the Reference Intakes

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