Name: Butternut Squash and Sweetcorn Korma
Total time: 4 h
Yield: 4
Ingredients: 1tbsp vegetable oil; 1 red or white onion, peeled and chopped; 4 cardamom pods, squashed; 2-3tsp each ground cumin and coriander; ½-1tsp ground turmeric; 1 green chilli, deseeded and finely chopped; 1 garlic clove, peeled and crushed; 1tbsp grated root ginger; 1 small butternut squash (around 500g/1lb), peeled, deseeded and cut into chunks; 1 small cauliflower (around 200g/7oz), broken into big florets; 1 red pepper, deseeded and cut into big chunks; 300-600ml (10-20fl oz) hot vegetable stock; 200g (7oz) mixed frozen soya beans and sweetcorn, thawed; 150g (5oz) pot natural yoghurt; 2tbsp ground almonds; 2-3tbsp flaked almonds, toasted; A few sprigs of coriander; Rice or naan bread, to serve

VMG Recipes