Indian butternut squash curry

Indian butternut squash curry

  • Rating: 5 out of 5.159 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal423
fat8g
saturates1g
carbs68g
sugars16g
fibre12g
protein14g
low insalt0.51g
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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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    Rating: 5 out of 5.159 ratings
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