#FitnessFriday – Butternut Squash Curry Recipe

Fitness Friday - 30 November 2020

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.


  • 200g basmati rice
  • 1 tbsp of olive oil
  • 1 butternut squash, diced
  • 1 red onion, diced
  • 2 tbsp of mild curry paste
  • 300ml of vegetable stock
  • 4 large tomatoes, roughly chopped
  • 400g can of chickpeas, rinsed and drained
  • 3 tbsp fat-free Greek yoghurt
  • A small handful of freshly chopped coriander 


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!

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