This recipe for squash and chickpea curry is great for weeknights or weekends. It's a tasty way to eat squash and by adding the chickpeas you are massively increasing the intake of a number of key nutrients. They are both very low fat, starchy vegetables and share common minerals but squash is a massive contributor of Vitamin A, whereas Chickpeas are rich in Molybdenum, a trace mineral that helps the body detoxify sulphites which are used in preservatives. Choose whichever curry paste you like (except Thai) – Madras gives a good rounded flavour. You can use any type of squash, or swap it out for sweet potatoes.

Preparation time: 15 minutes

Cooking Time: 35 minutes

Serves: 4 people

Energy: 190 calories per serving

Equipment:

Non-stick pan
Large serving bowl

Ingredients:

1 butternut squash
1 onion
1 tablespoon vegetable oil
2 tablespoons curry paste
300ml vegetable stock
4 large tomatoes
1 400g can chickpeas
1 tablespoon low fat Greek yoghurt
Handful coriander

Directions:

Peel and dice the squash

Peel and chop the onion

Heat the oil in a non-stick pan and fry the squash for 2-3 minutes until golden

Add the onions and curry paste, stir and fry for a further 2-3 minutes

Add the stock

Simmer for 15-20 minutes until squash is just cooked

Drain the chickpeas and add to the pan

Roughly chop the tomatoes and add to the pan

Cook for a further 10-15 minutes until cooked

Tip into serving bowl

Add Greek yoghurt and chopped or torn coriander as garnish