Butternut squash curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g brown basmati rice
- 1 tbsp olive oil
- 1 butternut squashdiced
- 1 red oniondiced
- 2 tbsp mild curry paste
- 300ml vegetable stock
- 4 large tomatoesroughly chopped
- 400g can chickpeasrinsed and drained
- 3 tbsp fat-free Greek yogurt
- small handful corianderchopped
Nutrition: per serving
- kcal423low
- fat8glow
- saturates1g
- carbs68g
- sugars16glow
- fibre12ghigh
- protein14g
- salt0.51glow
Method
step 1
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.
step 2
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.
step 3
Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.