Butternut Korma With Mini Naans Recipes

BUTTERNUT KORMA WITH MINI NAANS

Butternut korma with mini naans image

Enhance a shop-bought curry paste with fresh ingredients to make a korma that will prove a big hit with the whole family. Serve with mini naan breads

Provided by Lulu Grimes

Categories Dinner, Main course, Supper

Time 50m

Yield Serves 2-4

Number Of Ingredients 11

Ingredients

1 butternut squash , peeled, deseeded and cut into cubes (you should end up with about 700g prepared squash)
1 tbsp rapeseed oil
1 onion , chopped
2 garlic cloves , crushed
3cm piece ginger , grated
½ jar korma paste (about 100g)
50g ground almonds
450ml vegetable stock
150ml single cream
toasted flaked almonds , to serve
cooked rice rice and mini naans, to serve

Steps:

Heat the oven to 180C/200C fan/gas 4. Toss the butternut squash in the oil and roast for 30 mins until the cubes are browned at the edges.
Put the onion, garlic and ginger in a food processor and blitz to a paste. Tip into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic. Add the almonds and stock and bring to a simmer.
Add the roasted squash and simmer for 10 mins, then stir in the cream and some seasoning. Scatter over the flaked almonds and serve with rice and mini naans.

Nutrition Facts : Calories 341 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium

NAVRATAN KORMA

Navratan Korma image

This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt based sauce. 'Navratan' means 'nine gems,' so choose nine of the vegetable, nuts, and paneer ingredients; you can leave out the elements you don't want to use, or add them all so it is 'ten gems' if you wish.

Provided by LUNACITY

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 21

Ingredients

3 tablespoons vegetable oil, divided
⅓ cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
½ teaspoon garlic paste
½ teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
¼ cup raisins
½ cup chopped carrots
½ cup chopped green bell pepper
½ cup chopped fresh green beans
½ cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
¼ cup milk
¼ cup heavy cream
salt to taste

Steps:

Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

Nutrition Facts : Calories 377.8 calories, Carbohydrate 32.4 g, Cholesterol 25.8 mg, Fat 24.8 g, Fiber 6.2 g, Protein 10.1 g, SaturatedFat 7.2 g, Sodium 1101.4 mg, Sugar 12.6 g

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