Squash, Spinach and Chickpea Korma
15m
prep time
40m
total time
Easy
level
11
ingredients
An exciting twist on a classic Korma, freshened up with some charred butternut squash and chickpeas.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven (@200˚C). Thinly CUT the halved squash into 1/2cm slices,
adding to a large bowl.
Step 2
ADD 1 tbsp of Korma paste and 1 tbsp of oil, marinading the squash before
laying the slices on a baking tray. Cook in the oven for 15 MINS, or until soft
and golden.
Step 3
Meanwhile HEAT 1 tbsp of oil and 3 tbsp of paste in a pan and cook for 1-2
MINS, then mix in the chickpeas.
Step 4
ADD the coconut milk, cook on a medium heat for 10 MINS. Before stirring
through the spinach for the last 5 MINS. Pop the naan breads into the warm oven to heat through.
Step 5
SEASON with salt and sugar then add half of the squash to the sauce. Serve
garnished with the remaining squash, the warm naan and a little mango chutney, if you like.
- Ingredients
- Based on 4 servings
-
2 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L -
2 tins Chickpeas, drained and washed 2 x KTC Chick Peas 400g -
400ml Coconut Milk 1 x Blue Dragon Coconut Milk 400ml -
120g Fresh Spinach, washed 1 x Sainsbury's Baby Leaf Spinach 120g -
Salt to taste 1 x Maldon Sea Salt Flakes 250g -
2 tsp Sugar 1 x Sainsbury's White Granulated Sugar 1kg -
10g Fresh Coriander, chopped (optional) 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
0.5 Butternut Squash, peeled and cut into 0/5cm half moon slices 1 x Sainsbury's Butternut Squash Loose -
100g Patak's Korma Paste 1 x Patak's Korma Paste Pots 2 x 70g -
2 Naan, warmed, to serve 1 x Patak's Plain Naan Breads x2 -
4 tbsp Mango Chutney 1 x Patak's Mango Chutney 210g
Products and prices from
Products and prices from
You might also like
Cherrypick
.jpeg)
