Butternut korma with a mini naan served alongside

Butternut korma with mini naans

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(1 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 2-4

Enhance a shop-bought curry paste with fresh ingredients to make a korma that will prove a big hit with the whole family. Serve with mini naan breads

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving (4)

  • kcal341
  • fat23g
  • saturates5g
  • carbs22g
  • sugars14g
  • fibre7g
  • protein8g
  • salt1.3g
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Ingredients

  • 1 butternut squash, peeled, deseeded and cut into cubes (you should end up with about 700g prepared squash)
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 3cm piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ jar korma paste (about 100g)
  • 50g ground almonds
  • 450ml vegetable stock
  • 150ml single cream
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • toasted flaked almonds, to serve
  • cooked rice rice and mini naans, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Heat the oven to 180C/200C fan/gas 4. Toss the butternut squash in the oil and roast for 30 mins until the cubes are browned at the edges.

  2. Put the onion, garlic and ginger in a food processor and blitz to a paste. Tip into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic. Add the almonds and stock and bring to a simmer.

  3. Add the roasted squash and simmer for 10 mins, then stir in the cream and some seasoning. Scatter over the flaked almonds and serve with rice and mini naans.

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