Butternut Squash Coconut Curry with Coriander Yogurt

Step 1

In a deep pot, heat the rapeseed oil over medium to high heat.

Step 2

Add the squash and onion and sauté.

Step 3

Stir in cumin, ginger, turmeric and hot chilli flakes to coat for 2 mins.

Step 4

Add chickpeas, coconut milk, tinned tomatoes and stock.

Step 5

Turn up the heat to bring the curry to the boil, then turn down to simmer for half an hour.

Step 6

Combine the yogurt and coriander.

Step 7

Serve the curry in bowls with a generous blob of yogurt.

Enjoy!