Recipe information
Ingredients for - Indian butternut squash curry
1. 200g brown basmati rice -
3. 1 butternut squash, diced -
4. 1 red onion, diced -
5. 2 tbsp mild curry paste -
6. 300ml vegetable stock -
7. 4 large tomatoes, roughly chopped -
8. 400g can chickpeas, rinsed and drained -
9. 3 tbsp fat-free Greek yogurt -
10. small handful coriander, chopped -
How to cook deliciously - Indian butternut squash curry
1. Stage
Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
2. Stage
Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
3. Stage
Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
