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Season: All Year Round 

Butternut squash curry


*available from Hampshire Farmers’ Markets


  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

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