Indian butternut squash curry

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• fiona

  19 September 2010

  fiona rated and commented on this recipe

  

  Made this tonite and it was very tasty, it took a lot longer to cook both the squash and the chickpeas though, also the sauce was quite thin so i mashed some of the squash and chickpeas in and this helped. asty and easy to do and it cooked away while I was busy with other things

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• clareyb

  24 September 2010

  clareyb rated and commented on this recipe

  

  I made this tonight and would agree that although easy to make and tasty, the sauce was too thin and watery. It was also a little too mild for my taste, but I will make again.

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• Jinksy

  25 September 2010

  Jinksy rated and commented on this recipe

  

  I made this last night with Jalfrezi paste and added chicken and a green pepper, my lot loved it :)

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• angelsb

  25 September 2010

  angelsb rated and commented on this recipe

  

  I'm very impressed with this - it's the first time I've cooked butternut squash and it was gorgeous - the textures of the squash and chickpeas together are great and it was much easier than I thought!

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• joan

  29 September 2010

  joan commented on this recipe

  i added a few ingredients, a tsp each of fenecreek, cumin seeds cardamon seeds,curry powder, garlic, and a small red chilli, ground together blender. fried with the onion, then added the squash and toms. to make a nice creamy texture I added cocanut milk with a small amount of veg stock. finshed with coriander and a blob of yogurt. excellent.

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• joan

  29 September 2010

  joan rated this recipe

  

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• zararose88

  01 October 2010

  zararose88 rated and commented on this recipe

  

  Me and my 4 year old made this for dinner. She is normally a fussy eater , but loved this. I changed the recipe slightly by adding extra tomatoes.

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• pips

  02 October 2010

  pips rated and commented on this recipe

  

  very nice, my husband normally preferes meat but was very happy with a change.

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• Orla

  04 October 2010

  Orla rated and commented on this recipe

  

  very easy to make. I halved the recipe but needed to add more water when cooking the squash. Would make again!

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• Beth

  11 November 2010

  Beth rated and commented on this recipe

  

  A good vegetarian curry. Very easy to make.

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• Emily

  29 December 2010

  Emily rated and commented on this recipe

  

  Delish! i fried some pepper and green beans with the squash and added some wine to the stock. i also added turmeric, cumin, chilli powder, and dried coriander to the squash mixture, which made it more flavoursome. would definitely make this again!

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• Ledonster

  09 January 2011

  Ledonster commented on this recipe

  Awesome recipe. The squash cooked a lot quicker than I was expecting. I used tinned tomatoes instead of fresh. The chickpeas could have done with going in a bit sooner as they were a bit too firm for my liking. I used my own spices ... Garam massala, coriander seeds, fenugreek seeds and cumin seeds (ground), chili powder and I also added 2 cloves of garlic. Can't wait to have some more for lunch tomorrow!

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• hazel

  14 January 2011

  hazel rated and commented on this recipe

  

  This was delicious, I basically flung everything in together to sweat it off, added the paste and the water and boiled it down so it was not so watery. I also flung in some random herbs and garlic and it tasted great. However I'm not sure how it counts as being "all of your 5 a day" as per the title, surely there is only the squash and tomatoes - do the onions and coriander really count? Who cares, still tasted great and relatively cheap too.

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• crizzley82

  21 January 2011

  crizzley82 rated and commented on this recipe

  

  Really easy to make, cheap and yummy!

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• Rachel Dexter

  24 January 2011

  Rachel Dexter rated this recipe

  

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• mmow

  16 February 2011

  mmow commented on this recipe

  Made this today. Very easy. Tried it as it was cooking - very tasy! Used tinned tomatoes instead of fresh and a tin of mixed pulses as I hadn't got chick peas. Also used remains (a little more than 2 tbspn) of a jar of Balti curry paste - tomatoes and coriander. Will make it again and try putting in frozen spinach. Superb recipe!

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• MrsC

  01 April 2011

  MrsC commented on this recipe

  Super recipe. Ideal for me & my toddler to share at lunch so excess has been portioned up for the freezer. I didn't have chickpeas so added whole button mushrooms and a mix of broccoli/babycorn/julienne carrots. Had to cook the squash longer than 3-4 mins to get it browned, added 1/3 tin of coconut milk as had no natural yoghurt - result was scrummy! Will definitely be making this one again.

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• applespongepudding

  02 April 2011

  applespongepudding rated and commented on this recipe

  

  Brilliant Recipe - thoroughly enjoyed! Was a bit watery, so I mased up some of the squash which seemed to help a little. Would advise 50ml less stock instead perhaps. Will certainly be making again though!

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• Cupcake Joules

  18 May 2011

  Cupcake Joules commented on this recipe

  This curry was a hit with the whole family!

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• food

  23 May 2011

  food commented on this recipe

  made this tonight and did enjoy it, the greek yogurt split though...i followed the recipe removing the curry from the heat prior to adding the yogurt but was disappointed that it split! think i'll try creme fraiche next time

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http://www.bbcgoodfood.com/recipes/775642/

http://www.bbcgoodfood.com/recipes/775642/

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Ingredients

• 200.0g brown basmati rice
• 1.0 tbsp olive oil
• 1 butternut squash , diced
• 1 red onion , diced
• 2.0 tbsp mild curry paste
• 300.0ml vegetable stock
• 4 large tomatoes , roughly chopped
• 400.0g can chickpeas , rinsed and drained
• 3.0 tbsp fat-free Greek yogurt
• small handful coriander , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 200.0g brown basmati rice
• 1.0 tbsp olive oil
• 1 butternut squash , diced
• 1 red onion , diced
• 2.0 tbsp mild curry paste
• 300.0ml vegetable stock
• 4 large tomatoes , roughly chopped
• 400.0g can chickpeas , rinsed and drained
• 3.0 tbsp fat-free Greek yogurt
• small handful coriander , chopped

Per serving

393 kcalories, protein 14.0g, carbohydrate 71.0g, fat 8.0 g, saturated fat 1.0g, fibre 9.0g, sugar 16.0g, salt 0.94 g

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