Butternut korma with a mini naan served alongside

Butternut korma with mini naans

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(6 ratings)

Prep: 10 mins Cook: 40 mins


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


  • 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



    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…


  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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Comments, questions and tips

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12th Nov, 2019
Wow, lots here for two people! Used curry powder as I didn't have korma paste & coconut milk instead of cream (good idea Janine417). Gorgeous! I would double the amount of butternut another time and then freeze half.
27th Oct, 2019
I enjoyed this and made it healthier for the waistline (yes I’m on a diet!). Roasted the butternut squash with fry oil, substituted curry paste for korma curry powder, also used half fat coconut milk rather than the cream. And halved the ground almond. If you are a hardcore korma fan you might find it less creamy than the original recipes, but it still turned out lovely. And still got extra calories for my wine tonight!
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