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Indian Butternut Squash Curry

yield: 4 total time: 50 minutes

Ingredients

1 1/16 cups brown basmati rice
1 tablespoon olive oil
1 butternut squash diced
1 red onion diced
2 tablespoons mild curry paste
1 1/4 cups vegetable stock
4 tomatoes large, roughly chopped
2 7/16 cups chickpeas rinsed and drained
3 tablespoons fat free greek yogurt
1 handful coriander chopped

Nutrition

Calories : 420 calories
Carbohydrate : 83 grams
Fat : 6 grams
Fiber : 10 grams
Protein : 12 grams
SaturatedFat : 1 grams
Sodium : 610 milligrams
Sugar : 8 grams

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