Butternut Squash and Chickpea Curry

Name: Butternut Squash and Chickpea Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 400 g chickpeas, drained and rinsed; 1 butternut squash, diced; 4 large tomatoes, roughly chopped; 1 red onion, diced; 200 g brown basmati rice; 1 tbsp olive oil; 2 tbsp mild curry paste; 300 ml vegetable stock; 3 tbsp plain yogurt; 1 small handful coriander, chopped

This butternut squash and chickpea curry is hearty, mildly spiced, and easy enough for a weeknight dinner. Tender squash, juicy tomatoes, and creamy yogurt come together in a comforting sauce that pairs perfectly with brown basmati rice.

Servings4 Portions

Prep Time10 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

chickpeas, drained and rinsed
400 g
butternut squash, diced
1
large tomatoes, roughly chopped
4
red onion, diced
1
brown basmati rice
200 g
olive oil
1 tbsp
mild curry paste
2 tbsp
vegetable stock
300 ml
plain yogurt
3 tbsp
coriander, chopped
1 small handful

Step-by-Step Instructions

Cook the brown basmati rice in a large pan of boiling salted water according to the package directions. Drain if needed and keep warm.

While the rice cooks, heat the olive oil in a large frying pan over medium heat. Add the diced butternut squash and cook for 2 to 3 minutes until it starts to color.

Stir in the diced red onion and curry paste. Cook for another 3 to 4 minutes, stirring often, until the onion softens and the curry paste becomes fragrant.

Pour in the vegetable stock, cover the pan, and simmer for 15 to 20 minutes, or until the squash is tender.

Add the chopped tomatoes and drained chickpeas. Cook gently for 3 to 4 minutes, just until the tomatoes soften and everything is heated through.

Remove the pan from the heat and stir in the plain yogurt and chopped coriander. Serve the curry over the rice, with wholemeal chapatis on the side if you like.