Butternut korma with mini naans

Enhance a shop-bought curry paste with fresh ingredients to make this crowd-pleasing korma.

QServes 2-4

QPrep 10 mins

QCook 40 mins

1 butternut squash, peeled, deseeded

and cut into cubes (about 700g)

1 tbsp rapeseed oil

1 onion, chopped

2 garlic cloves, crushed

3cm piece ginger, peeled and grated

1/2 jar korma paste (about 100g)

50g ground almonds

450ml vegetable stock

150ml single cream toasted flaked almonds, cooked rice and

mini naans, to serve 1 Heat the oven to 200C/180C fan/gas 4. Toss the squash in the oil and roast for 30 mins until browned.

2 Blitz the onion, garlic and ginger 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 2 mins more. Add the almonds and stock. Bring to a simmer.

3 Add the squash and simmer for 10 mins, then stir in the cream and season. Scatter over the flaked almonds and serve with the rice and naan breads.

PER SERVING (4) 341 kcals, fat 23g, saturates 5g,

carbs 22g, sugars 14g, fibre 7g, protein 8g, salt 1.3g