Indian Squash Curry
  • Cooking Time: 40 min
  • Servings: 4
  • Preparation Time: 10 min
  • 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)
  1. 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.
  2. 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.
  3. 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.
FEATURING: Squash, tomatoes and onions. A simple and quick curry. I like to serve it with homemade roti bread and Indian salsa:,-Onion-and-Coriander-Salsa/66797/