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Indian butternut squash curry

Indian butternut squash curry

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Rating: 5 out of 5.172 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

Recipe from Good Food magazine, October 2010

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Overall rating

Rating: 5 out of 5.172 ratings
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