Indian Butternut Curry

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



  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.
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