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Indian butternut squash curry

Indian butternut squash curry

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A star rating of 4.7 out of 5.175 ratingsRate
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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

  • 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

  • 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

Recipe from Good Food magazine, October 2010

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Overall rating

A star rating of 4.7 out of 5.175 ratings
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