Name: Indian butternut squash curry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 200g brown basmati rice -; 1 tbsp olive oil -; 1 butternut squash, diced -; 1 red onion, diced -; 2 tbsp mild curry paste -; 300ml vegetable stock -; 4 large tomatoes, roughly chopped -; 400g can chickpeas, rinsed and drained -; 3 tbsp fat-free Greek yogurt -; small handful coriander, chopped -

Ingredients for - Indian butternut squash curry

1. 200g brown basmati rice

2. 1 tbsp olive oil

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.