Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
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 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
Step 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.
Step 3
Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
Your folders
platingsandpairings.com
4.5
(29)
30 minutes
Your folders
allrecipes.com
4.7
(9)
35 minutes
Your folders
budgetbytes.com
4.8
(16)
20 minutes
Your folders
pennysrecipes.com
30 minutes
Your folders
pennysrecipes.com
Your folders
budgetbytes.com
Your folders
veenaazmanov.com
4.8
(16)
45 minutes
Your folders
veenaazmanov.com
4.8
(16)
45 minutes
Your folders
veenaazmanov.com
4.8
(16)
45 minutes
Your folders
littlesunnykitchen.com
5.0
(5)
20 minutes
Your folders
purelykaylie.com
20 minutes
Your folders
holycowvegan.net
5.0
(15)
20 minutes
Your folders
thekitchn.com
3.0
(3)
Your folders
jessicagavin.com
4.2
(51)
45 minutes
Your folders
asaucykitchen.com
5.0
(2)
40 minutes
Your folders
avirtualvegan.com
4.9
(11)
20 minutes
Your folders
indianhealthyrecipes.com
5.0
(28)
25 minutes
Your folders
healthiersteps.com
5.0
(2)
35 minutes
Your folders
rebelrecipes.com
5.0
(1)
60 minutes