Indian butternut squash curry

Ingredients

• 200g brown basmati rice
• 1 tbsp olive oil
• 1 butternut squash, diced
• 1 red onion, diced
• 2 tbsp mild curry paste
• 300ml vegetable stock
• 4 large tomatoes, roughly chopped
• 400g can chickpeas, rinsed and drained
• 3 tbsp fat-free Greek yogurt
• small handful coriander, chopped

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