butternut squash curry

Step by Step method

Method

• STEP 1

  Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.

• STEP 2

  Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.

• STEP 3

  Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.