Dinner
Butternut Squash Korma
Recipe by Amelia Littlejohn
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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!
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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
Utensils
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Step 1
Pre-heat the oven to 200 degrees celsius.
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Step 2
Cut the butternut squash into chunks, discarding the skin and the seeds.
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Step 3
Add to a baking tray with 1 tbsp olive oil and bake for 25 minutes.
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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.
