How to Make Award-winning Butternut korma with mini naans

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Homemade Butternut korma with mini naans. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Butternut korma with mini naans, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut korma with mini naans delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can cook Butternut korma with mini naans using 11 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Butternut korma with mini naans:

1. 700 g butternut squash
2. 1 thumb ginger
3. 1 tbsp rapeseed oil
4. 1 onion
5. 2 garlic cloves, crushed
6. 150 g korma
7. 50 g almonds
8. 450 ml vegetable stock
9. 150 ml fresh cream
10. Basmati rice
11. Naan bread

Instructions to make to make Butternut korma with mini naans

1. Cut the butternut into small cubes and roast them in the oven (at 180C) for 30 minutes.
2. Cut the onion, garlic and ginger together with a blender until a paste is formed. Transfer it to a pan, add 3 tablespoons of water and fry for 5 minutes.
3. Add the korma together with the ground almond and vegetable stock and leave to simmer for 5 minutes.
4. Add the roasted butternut and leave it for another 10 minutes. Make sure to mix everything well together.
5. Add the fresh cream, mix and leave it cooking for 2 minutes.
6. Ready to serve with a small portion of rice and warm mini naans.
7. Add some almond flakes to the butternut squash for decoration.

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