Indian Squash Curry

Quick Vegetarian Curry using up that Squash!

40 mins

Serves upto 6

What you'll need…

  • 200g brown basmati rice
  • 1 tbsp olive oil
  • 1 Groobarbs bright red squash, diced
  • 1 Groobarbs onion, diced
  • 2 tbsp mild curry paste
  • 300ml vegetable stock
  • 4 large Groobarbs tomatoes, roughly chopped or 400g tinned tomatoes
  • 400g can chickpeas, rinsed and drained
  • 3 tbsp fat-free Greek yogurt
  • small handful coriander, chopped (if you want)
103116 2 V1 Curry reshoot 2274 SQ

The method


Cook the rice in boiling salted water, heat the oil in a large frying pan and cook the squash for 2-3 mins. Add the onion and the 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 through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.


Have a question?

View our FAQ or drop us a message and we'll see how we can help.

Contact Us