Jono & Jules do food & wine

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)