Butternut Squash Korma Curry with Tofu
with warm and fluffy naan
This vibrant veggie curry is a warm hug in a bowl. Featuring butternut squash and chickpeas in a beautiful blend of spices, the heat in this dish is tempered by creamy coconut milk.
The quantities provided above are averages only.
Ingredients
300 grams
Diced Butternut Squash
1 pack(s)
Coconut Milk
1 pack(s)
Chickpeas
2 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
180 grams
Tofu
(Contains: Soya)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pop the butternut squash onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the top shelf until soft and golden, 20-30 mins.
- Drain and rinse the chickpeas in a sieve.
- Trim and thinly slice the scallion.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
Little Chef's TIP: Have the kids help drain the chickpeas.
- Place a pot over medium-high heat with a drizzle of oil.
- Add the cumin, curry powder and chickpeas and cook, stirring, for 2-3 mins.
- Next add chopped tomatoes, korma paste, coconut milk, stock and ½ tsp sugar (per 2P).
- Cover and simmer, 8-10 mins.
- Once cooked, stir through the roast butternut squash.
NOTE: Adding tofu? Chop into 2cm cubes, add to the pot along with the chickpeas and cook for 6-8 mins.
- 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.
- Divide the creamy butternut curry between deep plates or bowls.
- Scatter over the scallion.
- Serve with warm naan alongside.
