Enhance a shop-bought curry paste with fresh ingredients to make a korma that will prove a big hit with the whole family. Serve with mini naan breads
Prep:10 mins
Serves 2-4
1 butternut squash, peeled, deseeded and cut into cubes (you should end up with about 700g prepared squash)1 tbsp rapeseed oil1 onion, chopped2 garlic cloves, crushed3cm piece ginger, grated½ jar korma paste (about 100g)50g ground almonds450ml vegetable stock150ml single creamtoasted flaked almonds, to servecooked rice rice and mini naans, to serve
STEP 1Heat 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.STEP 2Put 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.STEP 3Add 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.
