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Butternut squash curry with cauliflower 'rice'
Fruit and vegetables
100g/3½oz
cauliflower
florets
1 small
onion
(75g/2½oz peeled weight), chopped
250g/9oz
butternut squash
, cut into cubes
1
garlic
clove, finely chopped
40g/1½oz baby
spinach
, washed (frozen is also fine)
Tins, packets and jars
1 tbsp
curry paste
(see tip)
200g/7oz tinned
chopped tomatoes
150ml/5fl oz
vegetable stock
Cooking ingredients
1 tsp
olive oil
salt and freshly ground
black pepper
1 tsp
rapeseed oil
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