Butternut Squash and Vegetable Korma (Mild)
Chef: Meena Pathak as heard on Saturday Morning Saturday 1 October 2005
Tags: vegetarian, vegetables, butternut, squash, korma, Indian
(Serves 4)
Ingredients
- 225 gms potatoes, peeled and diced
- 450 gms butternut squash, seeded, peeled and cut into chunks
- 225 gms courgettes, cut into large, chunky slices
- 225 gms cauliflower, cut into small florets
- 100 gms French beans, trimmed and halved
- 4 tbsp korma paste
- 225 gms passata (sieved tomatoes)
- 300 ml hot vegetable stock
- mint sprig to garnish
Method
Boil the potatoes in lightly salted water for 10 minutes, then drain.
Steam the squash, courgettes, cauliflower and beans for 10 minutes.
Heat a large wok, then add the curry paste and allow it to sizzle for one minute.
Add the passata and vegetable stock. Simmer for five minutes.
Fold in all the prepared vegetables and season to taste.
Simmer for 10 minutes, or until potato is cooked through.
Spoon into a dish and serve garnished with mint.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
