Delight in the comforting flavors of Roasted Butternut Squash Korma with Red Kidney Beans, served over fluffy Brown Basmati Rice and garnished with crunchy Toasted Almond Flakes. This aromatic and wholesome dish features tender roasted butternut squash and hearty red kidney beans simmered in a rich, creamy korma sauce infused with traditional Indian spices. The nutty and fragrant brown basmati rice perfectly complements the creamy korma, adding a healthy touch to this satisfying meal. Topped with a sprinkling of toasted almond flakes, this dish is a symphony of textures and flavors that will warm your soul and satisfy your taste buds. Enjoy a hearty and nourishing feast with this Roasted Butternut Squash Korma!
Ingredients Supplied
Butternut Squash – about 400g peeled, de-seeded & cut in 1-inch chunks
Onion – cut into 1-inch pieces
Pepper – remove seeds & cut into 1-inch pieces
Chilli – finely sliced (deseed for less heat)
Red Kidney Beans
Ginger – 1” finely chopped or grated
Garlic – peeled & finely sliced
Korma Spice mix
Coconut Milk
Brown Basmati Rice
Toasted Almond Flakes
You will Require
- oil
- casserole dish
- saucepan
- frying pan
View Recipe Card
Nutritional & Allergen Information
Made in a facility that also handles celery, cereals containing gluten, egg, lupin, milk, mustard, nuts, peanuts, sesame seeds, soya & sulphites.
