Butternut Korma with Mini Naans

• butternut squash↗1

  peeled, seeded, cubed (about 700 g prepared squash)

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  chopped

• garlic cloves↗2

  pressed

• ginger↗3cm piece

  grated

• korma paste½ jar

  paste (about 100 g)

• ground almond↗50g g
• vegetable stock↗450ml ml
• cream↗150ml ml
• toasted sliced almond↗

  for serving

• cooked rice

  rice and mini naans, for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/200 °C with convection/gas 4. Toss the butternut squash with oil and roast for 30 minutes, until the cubes are browned at the edges.

2. 2

   Place the onion, garlic cloves and ginger in a food processor and blend into a paste. Transfer to a large deep pan with 3 tbsp water and cook for 5 minutes. Add the korma paste and cook another 2 minutes until aromatic. Stir in the ground almond and vegetable stock and bring to a gentle boil.

3. 3

   Add the roasted squash and simmer for 10 minutes, then stir in the cream and a little seasoning. Sprinkle with toasted sliced almond and serve with cooked rice and mini naans.