INDIAN BUTTERNUT SQUASH CURRY

INDIAN BUTTERNUT SQUASH CURRY image

Categories Squash

Yield 4 people

Number Of Ingredients 10

200g brown basmatic 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)

Steps:

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. 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. Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.