2tbsp Extra virgin Olive oil
1 onion, sliced
1 butternut squash, peeled and diced into 1 cm cubes
4 tomatoes, roughly chopped
1tsp cumin seeds
2tbsp medium hot curry paste, such as Pataks Madras
500ml low salt bouillon or vegetable stock
500g peeled prawns
200g basmati rice
juice of 1 lemon
handful fresh coriander leaves
I like this recipe made with the prawns but it works equally well with chicken (you would use 4 skinless chicken breasts)
Using a large non-stick pan, over a moderate heat, cook the diced onion and butternut squash for 8-10 minutes or until softened.
Next, add the tomatoes and cumin seeds and cook for a further 5 minutes until the tomatoes are softened and pulpy.
Stir in the paprika, curry paste and vegetable stock and bring to the boil.
Now add the prawns and simmer gently for 15-20 minutes with the lid on a slant, leaving a little air hole.
Meanwhile, cook the rice according to the packet instructions. Basmati rice takes 10-12 minutes once added to boiling water.
When the rice is cooked, drain through a colander and wash through with extra boiling water to remove the starch and stop the rice from sticking together.
Spoon the rice into serving bowls with the Rogan Josh on top. Serve sprinkled and lemon wedges to squeeze over before eating.
If you feel you need a little salt, use LoSalt, which gives you all the flavour but 66% less sodium.