- 1 butternut squash, peeled, deseeded and cut into cubes (you should end up with about 700g prepared squash)
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 3cm piece ginger, grated
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
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 is a grain, the seed of a type of grass, which is the most widely grown and the most…
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.
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.
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.