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.
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.
Meanwhile, cook the rice following pack instructions. Stir the chopped coriander through the cooked rice.
Serve hot with the curry and a few sprigs of coriander to garnish.