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Indian butternut squash curry

Get all of your five-a-day in one hit, with this fragrant, low-fat, vegetarian curry

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 393
  • Carbohydrates 71
  • Saturated Fat 1
  • Sugar 16
  • Protein 14
  • Fat 8
  • Fibre 9
  • Salt 0.94

Nutrition per serving

  • Calories 393
  • Carbohydrates 71
  • Saturated Fat 1
  • Sugar 16
  • Protein 14
  • Fat 8
  • Fibre 9
  • Salt 0.94

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 fat-free Greek yogurt
  • small handful coriander, chopped

Method

  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 yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

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