Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry
Prep:10 mins
Serves 4
200g brown basmati rice1 tbsp olive oil1 butternut squash, diced1 red onion, diced2 tbsp mild curry paste300ml vegetable stock4 large tomatoes, roughly chopped400g can chickpeas, rinsed and drained3 tbsp fat-free Greek yogurtsmall handful coriander, chopped
STEP 1Cook 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 2Pour 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 3Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
