Butternut korma with mini naans

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

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, to serve
cooked rice rice and mini naans, to serve

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 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.
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.