Indian Butternut Squash Curry
This flavorful butternut squash and chickpea curry is a comforting and nutritious meal that is perfect for a cozy night in. With aromatic curry paste, tender butternut squash, protein-rich chickpeas, and a hint of tangy Greek yogurt, this dish is a delightful combination of flavors and textures. Serve this hearty curry with fluffy brown basmati rice and enjoy a satisfying and wholesome dinner that will surely warm your soul.
— Constant Cookbook
Ingredients
- 200g brown basmati rice
- 1 tbsp olive oil
- 1 butternut squash , diced
- 1 red onion , diced
- 2 tbsp mild curry paste
- 300ml vegetable stock
- 4 large tomatoes , roughly chopped
- 400g can chickpeas , rinsed and drained
- 3 tbsp fat-free Greek yogurt
- small handful coriander , chopped
Instructions
- 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.
- 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.
- Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 423 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 12 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 0.51 milligram of sodium
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