Name: Butternut korma with mini naans
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Ingredients for - Butternut korma with mini naans

1. 1 butternut squash , peeled, deseeded and cut into cubes (you should end up with about 700g prepared squash)

2. 1 tbsp rapeseed oil

3. 1 onion , chopped

4. 2 garlic cloves , crushed

5. 3cm piece ginger , grated

6. ½ jar korma paste (about 100g)

7. 50g ground almonds

8. 450ml vegetable stock

9. 150ml single cream

10. toasted flaked almonds , to serve

11. cooked rice rice and mini naans, to serve

How to cook deliciously - Butternut korma with mini naans

1 . Stage

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 . Stage

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 . Stage

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.