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Ingredient
Butternut korma with mini naans
Introduce
Ingredient
700 g
butternut squash
1 tbsp
rapeseed oil
1
onion
150 g
korma
50 g
almonds
450 ml
vegetable stock
150 ml
fresh cream
Cooking instructions
* Step 1
Cut the butternut into small cubes and roast them in the oven (at 180C) for 30 minutes.
* Step 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.
* Step 3
Add the korma together with the ground almond and vegetable stock and leave to simmer for 5 minutes.
* Step 4
Add the roasted butternut and leave it for another 10 minutes. Make sure to mix everything well together.
* Step 5
Add the fresh cream, mix and leave it cooking for 2 minutes.
* Step 6
Ready to serve with a small portion of rice and warm mini naans.
* Step 7
Add some almond flakes to the butternut squash for decoration.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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6. Eat More Plants
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