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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.