This is a handy mid-week curry with nothing like the calorie and fat content of an Indian take-away!
Indian butternut squash curry – to serve 4
- 200g brown basmati rice
- 1 tbsp olive oil
- 1 butternut squash, diced
- 1 red onion, diced
- 2 tbsp curry paste (we used Patak’s Madras paste but you can go for a milder paste if you prefer)
- 300ml vegetable stock
- 4 large tomatoes, roughly chopped
- 400g can chickpeas, rinsed and drained
- 3 tbsp fat-free Greek yogurt
- small handful coriander, chopped
Cook the rice in boiling salted water according to the instructions on the pack. Meanwhile, heat the oil in a large frying pan and cook the squash for a few minutes until lightly browned. Add the onion and the curry paste and fry for another 3 or 4 minutes.
Pour over the stock, then cover and simmer for 15-20 minutes, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for a few minutes, until the tomatoes slightly soften.
Take off the heat and stir through the yogurt and coriander. Serve with the rice.
(Original recipe from BBC Good Food)
Advertisements
Leave a Reply