Butternut Squash Korma Curry
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.
Tags:
Quick
•Eat Me First
•Veggie
Allergens:
Mustard
•Wheat
•Milk
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
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
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3915 kJ
Energy (kcal)936 kcal
Fat32.2 g
of which saturates17 g
Carbohydrate115.6 g
of which sugars25.9 g
Dietary Fiber19.6 g
Protein29.7 g
Cholesterol0 mg
Salt7.2 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
Cooking Steps
1
- 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.
2
- 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.
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 or bowls.
- Scatter over the scallion.
- Serve with warm naan alongside.
