Indian Butternut Curry

Ingredients (Serves 4):

• 200g brown basmati rice
• 1 tbsp olive oil
• 1 butternut, 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 yoghurt
• Small handful coriander, chopped

Method:

1. Cook the rice in boiling salted water, as per pack instructions.
2. Meanwhile, heat the oil in a large frying pan and cook the butternut for 2-3 mins until lightly browned.
3. Add the onion and the curry paste and fry for 3-4 mins more.
4. Pour over the stock, then cover and simmer for 15-20 mins, or until the butternut is tender.
5. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
6. Take off the heat and stir through the yoghurt and coriander.
7. Serve with the rice and some wholemeal chapattis if you like.