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We’re sharing some more foodie tips so that you can enjoy a tasty and warming meal without feeling guilty about what you’ve eaten!
This week is Ange’s favourite recipe for a hearty, low-fat and healthy butternut squash curry, which will give you three of your five-a-day.
This recipe serves four – feel free to adjust the ingredients accordingly.
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 min until lightly browned. Add the onion and the curry paste and continue to fry for 3-4 min more.
Pour over the stock, then cover and simmer for 15-20 min, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 min, until the tomatoes slightly soften.
Take off the heat and stir through the yoghurt and coriander. Serve your curry with the rice and enjoy!