Butternut squash curry

• brown basmati rice↗200g g
• olive oil↗1 tbsp tbsp
• butternut squash↗1

  diced

• red onion↗1

  diced

• mild curry paste↗2 tbsp tbsp
• vegetable stock↗300ml ml
• large tomatoes↗4

  roughly chopped

• can chickpeas↗400g g

  rinsed and drained

• Danone Skyr Plain Yoghurt↗3 tbsp tbsp
• small handful coriander

  chopped

Step-by-step instructions

1. 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.

2. 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.

3. 3

   Take off the heat and stir through the Danone Skyr Plain Yoghurt and coriander. Serve with the rice and some wholemeal chapattis if you like.