Name: Butternut squash curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Indian
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 Danone Skyr Plain Yoghurt; small handful coriander chopped

Butternut squash curry

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

50 min total 10 min prep 40 min cook 4 423 cal

Instructions

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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.
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.
3 Take off the heat and stir through the Danone Skyr Plain Yoghurt and coriander. Serve with the rice and some wholemeal chapattis if you like.