Butternut korma with mini naans

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

SERVES 2-4 PREP 10 mins COOK 40 mins EASY V

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, cooked rice and mini naans, to serve

1 Heat the oven to 180C/200C fan/ gas 4. Toss the squash in the oil and roast for 30 mins until the cubes are browned at the edges.

2 Put the onion, garlic cloves and ginger in a food processor and blitz to a paste. Tip into a large highsided 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 Add the butternut squash and simmer for 10 mins, then stir in the cream and season. Scatter over the flaked almonds and serve with rice and mini naans.

GOOD TO KNOW fibre • iron • 1 of 5-a-day

PER SERVING (4) 341 kcals • fat 23g • saturates 5g • carbs 22g • sugars 14g • fibre 7g • protein 8g • salt 1.3g

information is based on the nutritional needs of an average, moderately active woman, but other family members will have different needs so adjust portion sizes accordingly. Get advice on feeding a family at nutrition.org.uk/ nutritionscience/life or bbcgoodfood.com/ balanceddiet. Good to Know