Indian butternut squash curry

basmati rice budget recipes butternut squash cheap eats chick peas chickpea chickpea curry chickpeas curry recipes easy curry recipes indian recipes low fat curry low-fat recipes moneywise pulses vegetable curry vegetarian vegetarian curry recipes

N/A

Source

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 and drained

3 tbsp fat-free Greek yogurt

small handful coriander, chopped

Method

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.