Recipes>Butternut Squash Recipes
Vegetable Korma
by Nadia Narain, Katia Narain Phillips from Self-Care for the Real World
Easy
Serves 4, with rice
A quick and easy vegetarian curry with butternut squash and cauliflower, this recipe uses coconut milk instead of cream for a lighter korma.
Discover more delicious Curry recipes
Hearty, warming curries from our star authors
From the book
Self-Care for the Real World
Nadia Narain, Katia Narain Phillips
Buy From
Introduction
Don’t be put off by the long list of ingredients, this is a really easy curry to make. It lasts for three days in the fridge and it freezes really well, too. A traditional korma uses cream, but I’ve replaced it here with coconut milk
Tags
Ingredients
| thumb-sized piece of root ginger (approx. 50g), peeled and roughly chopped | |
|---|---|
| 3 | garlic cloves, roughly chopped |
| 1 | red chilli, deseeded and roughly chopped |
| 1 tbsp | coconut oil |
| 1 | onion, finely chopped |
| 2 tsp | ground cumin |
| 1 tsp | ground turmeric |
| ½ tsp | ground coriander |
| ½ tsp | ground cinnamon |
| 2 x 400g | tins of coconut milk |
| 1 | vegetable stock cube |
| ½ tsp | salt |
| 1 tbsp | flour |
| 1 | small butternut squash, (approx. 650g), peeled and roughly chopped |
| 1 | cauliflower (approx. 350g), broken into florets |
| 100g | mangetout or sugar snap peas |
| 1 big handful | of cavolo nero or kale, chopped |
| juice of 1 lime |
Essential kit
You will need: a food processor.
Method
Whiz the ginger, garlic and chilli in a food processor until finely chopped. Set aside.
Heat the coconut oil in a medium saucepan on a low heat. Add the chopped onion and sauté until soft, making sure it doesn’t brown. Then add the ginger and chilli mix and sauté for a minute, while stirring.
Now add your spices and stir for a minute to combine, then pour in the coconut milk, stock cube and salt and give it all a good stir to combine. Bring it to a simmer. Meanwhile, combine the flour with 3 tablespoons of water to make a thick paste, then add to the simmering coconut milk.
Add the butternut squash, cook for 10 minutes, then add the cauliflower and simmer for a further 10–15 minutes. Once you can pierce the vegetables with a knife, throw in the mangetout and cavolo nero or kale and cook for just 1 minute so they stay a vibrant green.
Take off the heat and squeeze in the lime juice.
Serve with boiled or steamed brown rice and sprinkle with coconut flakes and toasted cashews.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Curry Recipes
View all
Spiced Chicken Curry with Curry Leaves, Garlic, Chilli and Tamarind
by Maunika Gowardhan from Curry: Recipes From Indian Home Kitchens
Lamb Curry with Mustard Oil, Turmeric, Chilli and Ahuna Masala
by Maunika Gowardhan from Curry: Recipes From Indian Home Kitchens
More Butternut Squash Recipes
View all
Rick Stein’s Butternut Squash and Sage Risotto
by Rick Stein from Rick Stein’s Food Stories
Black Pepper, Cardamon and Ginger Roasted Squash with Lime and Coriander Spiked Bulgar
by Rukmini Iyer from The Green Cookbook
More Something for the weekend Recipes
View all
Clementine Fizz
by Flora Shedden from Winter in the Highlands
James Martin’s Coq au Vin
by James Martin from James Martin’s Saturday Morning Cookbook
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
