Butternut and Chickpea Curry

Ingredients

• 2 Tsp Sunflower Oil
• 1 Sm Onion, Sliced
• 2 Cloves Garlic, Crushed
• 30g Madras Curry Paste
• ½ Can Chickpeas (120g)
• 500g Butternut Squash
• 1 Can Chopped Tomatoes (400g)
• 2 Mini Plain Naan Breads
• 4 Tbsp Low Fat Natural Yoghurt
• 1 Sm Bunch Fresh Coriander
• Salt
• Black Pepper

Method

1. Heat the oil in a large sauce pan on a medium heat, add onions and fry slowly, stirring frequently. When softened add the garlic, keep stirring to avoid burning. Peel and dice the butternut squash into bitesize pieces.
2. Add the curry paste and stir to coat. Cook for a few minutes so that the paste loosens up a bit, then add in the chickpeas and butternut squash and stir.
3. Pour in the chopped tomatoes and cover, reduce to a gentle simmer for 30 minutes or until the squash is soft. Add a little water as necessary for the sauce to suit your preferences.
4. Warm the naan bread in the oven or grill.
5. Roughly chop the coriander and mix with the yoghurt in a small dish, serve with the curry and naan bread.

Tip: No butternut squash in the veg rack? Substitute with sweet potato or even pumpkin - both equally as yummy in this curry dish. Substitute the yoghurt for a non-dairy version to make this dish vegan.