Butternut squash curry

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

*available from Hampshire Farmers’ Markets

Method

1. Cook the rice in boiling salted water, as per pack instructions.
2. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned.
3. Add the onion and the curry paste and fry for 3-4 mins more.
4. Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender.
5. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
6. Take off the heat and stir through the yogurt and coriander.
7. Serve with the rice and some wholemeal chapattis if you like.

Recipe from Good Food magazine, October 2010