Easy family curry recipe for 2-4 people, takes only 40 mins; recipe has butternut squash, rapeseed oil, onion, garlic clove, ginger, korma, almonds, vegetable stock, cream, almonds and rice.
Butternut korma with mini naans
Course: Easy family curry
Servings
2 - 4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, crushed
- Onion: 1 onion, chopped
- Vegetable Stock: 450ml vegetable stock
- Almonds: 50g ground almonds
- Butternut Squash: 1 butternut squash, peeled, deseeded and cut into cubes (you should end up with about 700g prepared squash)
- Rapeseed Oil: 1 tbsp rapeseed oil
- Ginger: 3cm piece ginger, grated
- Rice: cooked rice rice and mini naans, to serve
- Cream: 150ml single cream
- Korma: 1/2 jar korma paste (about 100g)
Directions
- 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 afood processorand blitz to a paste. Tip into a large high-sidedfrying panwith 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.
