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Indian Squash Curry


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Member since 2012
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Serves 4 | Prep Time 10 min | Cook Time 40 min

Why I Love This Recipe

FEATURING: Squash, tomatoes and onions.

A simple and quick curry. I like to serve it with homemade roti bread and Indian salsa: https://www.bakespace.com/recipes/detail/Indian-Tomato,-Onion-and-Coriander-Salsa/66797/


Ingredients You'll Need

200g brown basmati rice
1 tbsp oil
1 butternut squash (or any other squash), skin and seeds removed and diced
1 onion, diced
1 Tbsp ground cumin + 1 Tbsp ground coriander + 1/2 tsp turmeric (or 2 tbsp mild curry paste)
300ml vegetable stock
4 large tomatoes, roughly chopped
1 can chickpeas, rinsed and drained
Small handful coriander, chopped (optional)
A few handfuls of mizuna or kale (optional)


Directions

Cook the rice according to 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 spices (or 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 in coriander and mizuna and/or kale, if using. Serve with the rice and some wholemeal chapattis if you like.


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