Recipes

Method

1. Heat the oil in a large non-stick pan.
2. When hot, add the curry paste, garlic, ginger, onions and red pepper and cook for 10 minutes until the vegetables are soft.
3. Next add the butternut squash and the water, bring to the boil before turning down the heat to low and simmering for 20 minutes.
4. Boil the rice according to packet instructions, leaving out any salt.
5. After your curry has simmered for 20 minutes, add the coconut milk and chickpeas, cooking for a further 5 to 10 minutes.
6. Add the lime juice and coriander just before serving with the rice.