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