Mains, Vegan, Vegetarian

Butternut Squash Korma

Cooking method:

Food Processor
  • Prep Time: 10 mins
  • Total time: 1 hour
  • Skill Easy
  • Serves 4 people

Butternut Squash Korma

A creamy korma is a classic dish and this twist on a classic recipe that’s dairy free and packed full of goodness won’t disappoint. Serve with wholegrain rice and a naan bread for an unbeatable and impressive meal or simply enjoy on its own for a lighter meal
option.
Top tip: Do you have any vegetables in the fridge that need eating? Chuck them into this curry to use them up!

Ingredients

For the korma sauce

  • 1 small butternut squash
  • 1 x can coconut milk
  • 1/2 white onion
  • 2 cloves garlic
  • 60g cashews
  • 1 tsp fresh grated ginger
  • 1 tsp poppy seeds
  • 2 tsp cumin seeds
  • 2 tsp garam masala
  • 1 tsp turmeric powder

For the Curry

  • 1/2 head broccoli (cut into florets)
  • 150g chickpeas (drained and rinsed)
  • 2 large handfuls spinach
  • Optional garnish - chopped spring onion and fresh coriander

Cooking mode

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Method

  • Step 1

    Pre-heat the oven to 200 degrees celsius.

  • Step 2

    Cut the butternut squash into chunks, discarding the skin and the seeds.

  • Step 3

    Add to a baking tray with 1 tbsp olive oil and bake for 25 minutes.

  • Step 4

    Once the butternut squash is cooked, add 2 tbsp olive oil to a saucepan over a
    medium heat.

  • Step 5

    Dice the onion and chop the garlic then add to the pan. Allow the onion to soften
    before adding all the spices, poppy seeds and the cashews. Cook for 2 minutes.
    Allow to cool for 10 minutes.

  • Step 6

    Add the mixture from the saucepan to your food processor along with the coconut
    milk and butternut squash. Blend into a smooth mixture.

  • Step 7

    Pour the blended mixture back into your saucepan over a medium heat then add the
    broccoli and chickpeas. Allow to cook until the broccoli is soft.

  • Step 8

    Add the spinach and allow to wilt.

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