Crafts and Life

For the curry, you’ll need

• 1 tbsp olive oil
• 1 Coquina squash, diced
• 1 red onion, diced
• 2 tbsp curry powder mix
• 300ml vegetable stock
• 400g can chopped tomatoes
• 400g can chickpeas, rinsed and drained
• 3 tbsp Greek yoghurt
• small handful of coriander, chopped

How to cook your curry

1. Heat the oil in a large saucepan and cook the squash for 2-3 minutes until lightly browned.
2. Add the onion and curry powder mix and fry for another 5 minutes.
3. Pour over the stock, then cover and simmer for 10 minutes, or until the squash is tender. Add the chopped tomatoes and chickpeas, then gently cook for another 20 minutes until the liquid has reduced and thickened.
4. Take off the heat and stir through the yoghurt and coriander. Serve with rice.

Serves 4 – Taken from thebountifulplate