Curried Squash, Chard And Almond Pilaf - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
3 tsp mild curry powder
3.5 oz basmati rice
1/2 None small butternut squash, cut into 1/3 inch pieces
3 cups vegetable stock
3.5 oz green beans, sliced diagonally
1/2 bunch Swiss chard (about 6 leaves), stalks removed, leaves shredded
1/3 cup toasted slivered almonds
1/3 cup plain yogurt

Preparation

Heat oil in a large saucepan over medium heat. Cook onion for 5 mins, or until soft. Add garlic and curry powder. Cook for 30 seconds, or until fragrant. Add rice and squash. Cook for 1-2 mins, or until combined.
Add stock and bring to a boil. Reduce heat to low and cook, covered, for 5 mins. Add green beans and chard. Cook, covered, for 5 mins. Remove from heat. Let stand, covered, for 10 mins. Stir with a fork to fluff rice. Season.
Top pilaf with almonds. Serve immediately with yogurt.