Chunky Butternut Mulligatawny Recipe

Ingredients

• Rapeseed Oil: 2 tbsp olive or rapeseed oil
• Onion: 2 onions, finely chopped
• Apple: 2 dessert apples, peeled and finely chopped
• Celery: 3 celery sticks, finely chopped
• Butternut Squash: 1/2 small butternut squash, peeled, seeds removed, chopped into small pieces
• Curry Powder: 2-3 heaped tbsp gluten-free curry powder (depending on how spicy you like it)
• Ground Cinnamon: 1 tbsp ground cinnamon
• Nigella Seed: 1 tbsp nigella seeds (also called black onion or kalonji seeds)
• Chopped Tomato: 2 x 400g cans chopped tomatoes
• Vegetable Stock: 1 1/2 l gluten-free chicken or vegetable stock
• Basmati Rice: 140g basmati rice
• Parsley: small pack parsley, chopped
• Mango Chutney: 3 tbsp mango chutney, plus a little to serve, if you like (optional)
• Natural Yogurt: natural yogurt, to serve