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Nutrition: per serving

  • kcal423
    low
  • fat8g
    low
  • saturates1g
  • carbs68g
  • sugars16g
    low
  • fibre12g
    high
  • protein14g
  • salt0.51g
    low

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.

Recipe from Good Food magazine, October 2010

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Comments, questions and tips (134)

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Overall rating

A star rating of 4.5 out of 5.226 ratings

Chancy1

I used patak's paste and it was vile!

Chri55mu5

Delicious again, used some creamed coconut left over from another meal. Added peanuts this time. Tasty

Sally Walter

I am thinking of using my pumpkin for this recipe. It's heartbreaking to see how they are all being composted and thrown away. Such a waste of food, when people are using food banks regularly in the UK in 2024. My question is, is that a suitable replacement, taste and texture to butternut squash?

ssosp4

Where have all the other comments gone?

T.Lee82465

press shoe more no wonder this world is bending left

lindaesthergray

Does it freeze

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