Preparation
- Slice the onions and cook the oil in a flameproof casserole or large saucepan for 8-10 minutes until soft and sweet. Meanwhile, peel, deseed and dice the butternut squash.
- Crush the garlic and stir into the onions, along with the butternut squash then add the curry powder for kick. Cook for 3-4 minutes, stirring occasionally. Mix in the chopped tomatoes, chickpeas (including their liquid) and some seasoning. Cover and cook for 15 minutes or until tender.
- Meanwhile, put the rice and salt in a pan with 750ml boiling water from the kettle. Bring to the boil, stir then cover with a tightly fitting lid and cook, undisturbed, for 15 minutes. By this time the rice should be tender and have absorbed all the liquid.
- Add the frozen cauliflower for bulk and peas for colour and cook the curry for 5 minutes or until the vegetables have defrosted. Ladle the curry over the rice to serve.
Nutritional information per serving. Portion size 626g.