Indian Butternut Squash Curry 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 & drained 3 tbsp fat-free Greek yogurt
  • small handful coriander, chopped

How to make Indian Butternut Squash Curry

  1. Cook the rice in boiling salted water, as per pack instructions.
  2. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned.
  3. Add the onion and the curry paste and fry for 3-4 mins more.
  4. Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender.
  5. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
  6. Take off the heat and stir through the Greek yogurt and chopped coriander.