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