Chunky butternut mulligatawny

• olive or rapeseed oil↗2 tbsp tbsp
• onions↗2

  finely chopped

• dessert apples↗2

  peeled and finely chopped

• celery↗3

  sticks, finely chopped

• small butternut squash↗½

  peeled, seeds removed, chopped into small pieces

• 2-3 heaped tbsp gluten-free curry powder tbsp

  (depending on how spicy you like it)

• ground cinnamon↗1 tbsp tbsp
• nigella seeds1 tbsp tbsp

  (also called black onion or kalonji seeds)

• 2 x 400g cans chopped tomatoes g
• gluten-free chicken or vegetable stock↗1 ½l l
• basmati rice↗140g g
• small pack parsley↗

  chopped

• mango chutney3 tbsp tbsp

  plus a little to serve, if you like (optional)

• natural yogurt↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in your largest saucepan. Add the onions, apples and celery with a pinch of salt. Cook for 10 mins, stirring now and then, until softened. Add the butternut squash, curry powder, cinnamon, nigella seeds and a grind of black pepper. Cook for 2 mins more, then stir in the tomatoes and stock. Cover with a lid and simmer for 15 mins.

2. 2

   By now the vegetables should be tender but not mushy. Stir in the rice, pop the lid back on and simmer for another 12 mins until the rice is cooked through. Taste and add more seasoning if needed. Stir through the parsley and mango chutney, then serve in bowls with yogurt and extra mango chutney on top, if you like.