Indian Butternut Squash Curry

Indian Butternut Squash Curry

200g brown basmati rice

1 tbsp. olive oil

1 butternut squash diced

1 large red onion, diced

2 tbsp. mild curry paste

300ml vegetable stock [ oxo ]

4 large tomatoes, roughly chopped

400 can chickpeas, rinsed and drained

3 tbsp. Greek yogurt

small handful chopped fresh coriander

Cook the rice as per pack instructions. Heat the oil in a large frying pan and cook the butternut squash for about 2-3 mins until lightly browned. Add the onions and the curry paste and fry for 3-4 mins more. Pour over the stock cover and simmer for about 15 mins until squash is tender. Add the tomatoes and chickpeas, then gently cook for a further 3- 4 mins, until the tomatoes slightly soften. Take off the heat and stir through the yogurt and coriander. Serve with the rice and wholemeal chapattis