Butternut Squash Korma Curry
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Butternut Squash Korma Curry

with warm and fluffy naan

This vibrant veggie curry is a warm hug in a bowl. Featuring butternut squash simmered in a beautiful blend of spices, the heat in this dish is tempered by creamy coconut milk.

Tags:
Veggie
Quick
Eat Me First
Allergens:
Mustard
Wheat
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

300 grams

Diced Butternut Squash

1 pack(s)

Coconut Milk

1 pack(s)

Chickpeas

1 sachet(s)

Vegetable Stock

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Curry Powder

(Contains Mustard)

1 sachet(s)

Ground Cumin

1 sachet(s)

Korma Curry Paste

(Contains Mustard)

2 unit(s)

Naan

(Contains Wheat, Milk)

1 unit(s)

Scallion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

½ tsp

Sugar

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Nutrition Values

Energy (kJ)3866 kJ
Energy (kcal)924 kcal
Fat31.7 g
of which saturates16.9 g
Carbohydrate114.7 g
of which sugars25.5 g
Dietary Fiber19.5 g
Protein29 g
Cholesterol0 mg
Salt6.19 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Pot with Lid

Instructions

1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Drain and rinse the chickpeas in a sieve.
  • Trim and thinly slice the scallions.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.

Little Chef's TIP: Have the kids help drain the chickpeas.

2
  • Place a pot over high heat with a drizzle of oil.
  • When hot, fry the butternut for 6-8 mins.
  • Reduce the heat to medium-high and add the cumin, curry powder, chickpeas, chopped tomato, korma paste, coconut milk, stock and ½ tsp sugar (double for 4p).
  • Cover and simmer until the butternut has softened, 8-10 mins.
Warm the Naans
3
  • Meanwhile, place the naans onto a baking tray. 
  • Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
  • Once simmered, add a splash of water to loosen the curry if required. Season to taste with salt and pepper.
4
  • Divide the creamy butternut curry between deep plates of bowls.
  • Scatter over the scallion.
  • Serve with warm naan alongside.