Fixings 

2 tbsp olive or rapeseed oil

2 onion

, finely cleaved

2 dessert apple

, peeled and finely cleaved

3 celery

sticks, finely cleaved

½ little butternut squash, peeled, seeds evacuated, hacked into little pieces

2-3 loaded tbsp without gluten curry powder (contingent upon how hot you such as it)

1 tbsp ground cinnamon

1 tbsp nigella seeds (likewise called dark onion or kalonji seeds)

2 x 400g jars slashed tomatoes

1½ l sans gluten chicken or vegetable stock

140g basmati rice

little pack parsley

, slashed

3 tbsp mango chutney, in addition to a little to serve, on the off chance that you like (discretionary)

common yogurt, to serve

Strategy 

Heat the oil in your biggest pot. Include the onions, apples and celery with a squeeze of salt. Cook for 10 mins, mixing every so often, until diminished. Include the butternut squash, curry powder, cinnamon, nigella seeds and a drudgery of dark pepper. Cook for 2 mins all the more, then blend in the tomatoes and stock. Spread with a top and stew for 15 mins.

At this point the vegetables ought to be delicate however not soft. Mix in the rice, pop the cover back on and stew for another 12 mins until the rice is cooked through. Taste and include all the more flavoring if necessary. Mix through the parsley and mango chutney, then serve in dishes with yogurt and additional mango chutney on top, on the off chance that you lik