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Ingredients

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.

Goes well with

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A star rating of 4.6 out of 5.213 ratings
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