Indian butternut squash curry
Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry
- Serves: 4 persons
- 200g brown basmati rice
- 1tbsp olive oil
- 1butternut squash, diced
- 1red onion, diced
- 2tbsp mild curry paste
- 300ml vegetable stock
- 4large tomatoes, roughly chopped
- 400g can chickpeas, rinsed and drained
- 3tbsp fat-free Greek yogurt
- small handful coriander, chopped
Step 1Cook 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 2Pour 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 3Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.