This is a low fat vegetarian curry that serves 4 people and easy to make. Prep time 10 mins, Cooking Time 40 mins. Ingredients: • 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

Method • 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. • 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. Enjoy!