Butternut korma with mini naans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2-4
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Showing items 1 to 3 of 6
- 1 butternut squashpeeled, deseeded and cut into cubes (you should end up with about 700g prepared squash)
- 1 tbsp rapeseed oil
- 1 onionchopped
- 2 garlic clovescrushed
- 3cm piece gingergrated
- ½ jar kormapaste (about 100g)
- 50g ground almonds
- 450ml vegetable stock
- 150ml single cream
- toasted flaked almondsto serve
- cooked ricerice and mini naans, to serve
Nutrition: Per serving (4)
- kcal341
- fat23g
- saturates5g
- carbs22g
- sugars14g
- fibre7g
- protein8g
- salt1.3g
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.
