Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry.

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• Prep:10 m

• Cook:40 m

• Ready In:50 m

• Serves: 4

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Ingredients

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• 200g brown basmati rice

• 1 tbsp olive oil1 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

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Directions

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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.

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.

3. Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.