BUTTERNUT SQUASH CURRY

BUTTERNUT SQUASH CURRY

SQUASH & SWEET POTATO CURRY
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Ingredients
  1. 1 Squash (Butternut, Pumpkin or other Squash)
  2. 1 Sweet Potato
  3. 1 Onion
  4. 1 Can of Chick Peas (you can use Baked Beans, Butterbeans or Red Kidney Beans)
  5. 250ml Yogurt (we use Alpro Yofu)
  6. 350ml Stock
  7. 2-4 dessert spoons of Curry Paste
  8. Desiccated Coconut (if you prefer a sweeter, Korma like curry)
Instructions
  1. Chop up all the vegatables and place in to a large pan, fry in a little oil for two or three minutes.
  2. Add the vegetable stock, cover the pan and simmer for 20 minutes (do not boil vigorously)
  3. Drain and rinse the beans then mix them with the yogurt in a bowl or jug, then add the curry paste
  4. Sprinkle the coconut over the vegatables in the pan, then cover with the yogurt mixture
  5. Cover the pan and leave on a low heat for a two or three minutes, then stir together
  6. Serve with rice and a chipattti
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