London Borough of Richmond Upon Thames

Recipe of the month

Get all of your five a day in one hit with this fragrant, low fat vegetarian curry.

Butternut Squash Curry


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


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 minutes until lightly browned. Add the onion and the curry paste and fry for 3-4 minutes more.

Pour over the stock, then cover and simmer for 15-20 minutes, or until the squash is tender. Add the tomatoes and chickpeas, and then gently cook for 3-4 minutes, 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.

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