Butternut korma with mini naans

Name: Butternut korma with mini naans
Cuisine: British
Ingredients: 700 g butternut squash; 1 thumb ginger; 1 tbsp rapeseed oil; 1 onion; 2 garlic cloves, crushed; 150 g korma; 50 g almonds; 450 ml vegetable stock; 150 ml fresh cream; Basmati rice; Naan bread

ChefBenji @chefbenji

Butternut korma with mini naans

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Ingredients

700 gbutternut squash
1thumb ginger
1 tbsprapeseed oil
1onion
2garlic cloves, crushed
150 gkorma
50 galmonds
450 mlvegetable stock
150 mlfresh cream
Basmati rice
Naan bread

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Steps

1

Cut the butternut into small cubes and roast them in the oven (at 180C) for 30 minutes.
2

Cut the onion, garlic and ginger together with a blender until a paste is formed. Transfer it to a pan, add 3 tablespoons of water and fry for 5 minutes.
3

Add the korma together with the ground almond and vegetable stock and leave to simmer for 5 minutes.
4

Add the roasted butternut and leave it for another 10 minutes. Make sure to mix everything well together.
5

Add the fresh cream, mix and leave it cooking for 2 minutes.
6

Ready to serve with a small portion of rice and warm mini naans.
7

Add some almond flakes to the butternut squash for decoration.