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

  • Prep:10 mins
    Cook:40 mins
  • Easy

Nutrition per serving

  • kcal 341
  • fat 23g
  • saturates 5g
  • carbs 22g
  • sugars 14g
  • fibre 7g
  • protein 8g
  • salt 1.3g


  • 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


  1. 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.

  2. 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.

  3. 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.