Caribbean rice & peas with spiced squash

• Basmati rice300g
• Red kidney beans1 × 400g tin
• Coconut milk1 × 400ml tin
• Butternut squash1
• Spring onions1 bunch
• Brown onions150g
• Garlic2 cloves
• Smoked paprikastore cupboard1 tsp (5g)
• Medium curry powderstore cupboard2 tsp (10g)
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £3.80 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6). Peel and deseed 1 butternut squash, cut into chunks and toss with 2 tbsp oil, 1 tsp smoked paprika and 2 tsp curry powder. Roast for 30 minutes.

2. 2

   Fry 1 chopped onion in a little oil for 5 minutes, then add 2 crushed garlic cloves for 1 minute.

3. 3

   Add 300g rinsed rice, 1 drained tin kidney beans, 1 tin coconut milk and 300ml water. Cover and cook on a low heat for 15-18 minutes until the rice is tender. Season.

4. 4

   Serve the rice and peas with the squash and 1 bunch sliced spring onions.