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Butternut korma with a mini naan served alongside

Butternut korma with mini naans

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: Per serving (4)
NutrientUnit
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
  • 1 onion , chopped
  • 2 garlic cloves , crushed
  • 3cm piece ginger , grated
  • ½ jar korma paste (about 100g)
  • 50g ground almonds
  • 450ml vegetable stock
  • 150ml single cream
  • toasted flaked almonds , to serve
  • cooked rice rice and mini naans, to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2019

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A star rating of 4.9 out of 5.10 ratings
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