200 g brown basmati rice
3 tsp olive oil
1 butternut pumpkin, diced
1 red onion, diced
3 tsp mild curry paste
300 ml vegetable stock
4 large tomatoes, roughly chopped
400 g can chickpeas, drained and rinsed
2 tbsp fat-free Greek yoghurt
1 small handful coriander
wholemeal chapatis, to serve (optional)
- Cook the rice in boiling salted water, following pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut pumpkin for 2-3 mins until lightly browned. Add the onion and curry paste, and fry for 3-4 mins more.
- Pour over the stock, then cover and simmer for 15-20 mins or until the pumpkin is tender. Add the tomatoes and chickpeas, and gently cook for 3-4 mins until the tomatoes slightly soften.
- Take off the heat, then stir through the yoghurt and coriander. Serve with the rice and some wholemeal chapatis, if you like.