Butternut korma with mini naans

butternut squash curry family family friendly korma mild curry vegetarian

N/A

Serves 2-4

Source

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

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.