Heat a large frying pan and add the vegetable oil and onion and sauté until the onions are soft and begin to brown. At this point add the garlic and ginger and cook for 1-2 minutes. Lower the heat and add the spices and stir well until you can smell the aroma.
Next stir in the chopped tomatoes and butternut squash and allow them to cook for a few minutes.
Then add the peppers, cabbage and stock, bring to the boil and then reduce the heat to a simmer, put the lid on the pan and cook gently, about 10 minutes.
To make the rice and peas, heat the vegetable oil in a sauté pan and fry the onion, garlic and scotch bonnet until soft. Add the bay leaves, rice, kidney beans, coconut milk, stock and pepper sauce and bring to the boil. Add the spring onions, thyme and some salt and pepper to taste, stir well and reduce the heat. Put a lid on and cook gently until the rice has absorbed all the liquid and is cooked.
Remove the lid from the vegetable curry and add the callaloo or spinach and cook for a further 5 minutes.
Place the rice and peas into serving dishes and top with the vegetable curry.