{"id":8210,"date":"2020-09-03T18:00:48","date_gmt":"2020-09-03T17:00:48","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=8210"},"modified":"2020-09-03T18:01:13","modified_gmt":"2020-09-03T17:01:13","slug":"indian-butternut-squash-curry","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=8210","title":{"rendered":"Indian Butternut Squash Curry"},"content":{"rendered":"

Indian Butternut Squash Curry <\/strong><\/span><\/em><\/span><\/p>\n

200g brown basmati rice<\/p>\n

1 tbsp. olive oil<\/p>\n

1 butternut squash diced<\/p>\n

1 large red onion, diced<\/p>\n

2 tbsp. mild curry paste<\/p>\n

300ml vegetable stock [ oxo ]<\/p>\n

4 large tomatoes, roughly chopped<\/p>\n

400 can chickpeas, rinsed and drained<\/p>\n

3 tbsp. Greek yogurt<\/p>\n

small handful chopped fresh coriander<\/p>\n

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<\/p>\n

 <\/p>\n

\n
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 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-28q","jetpack-related-posts":[{"id":10607,"url":"http:\/\/wenvoe.org.uk\/?p=10607","url_meta":{"origin":8210,"position":0},"title":"Super Quick Fish Curry\u00a0","author":"Alan Williams","date":"19th November 2021","format":false,"excerpt":"Super Quick Fish Curry\u00a0 1 tbsp vegetable oil 1 large onion, chopped 2 cloves of garlic, chopped 2 tbsp Madras curry paste [Patak's curry paste ] 400g can chopped tomatoes 200ml vegetable stock 600g cod fillets, skinned and cut into chunks rice and or naan bread to serve \u00a0 Heat\u2026","rel":"","context":"In "Cooking"","block_context":{"text":"Cooking","link":"http:\/\/wenvoe.org.uk\/?cat=123"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4625,"url":"http:\/\/wenvoe.org.uk\/?p=4625","url_meta":{"origin":8210,"position":1},"title":"Squash and Pasta","author":"Alan Williams","date":"26th May 2018","format":false,"excerpt":"Roast Squash with Moroccan Spices ! butternut squash, about 1kg 8 small shallots 1 tbsp. harissa 3 tbsp. garlic olive oil + extra for drizzling 450g can of butter beans, rinsed and drained 100g baby spinach leaves 1 rounded tsp clear honey To serve: Couscous flecked with chopped coriander, lemon\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15237,"url":"http:\/\/wenvoe.org.uk\/?p=15237","url_meta":{"origin":8210,"position":2},"title":"Curry & Chocolate Cake","author":"Alan Williams","date":"7th March 2025","format":false,"excerpt":"There are one or two simple recipes that every cook should include in their repertoire. 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