Butternut and Sultana Korma with almonds

Butternut squash is perfectly in season right now, so here's a recipe to enjoy it in a delicately spiced, comforting dish. 

I've had many attempts at making a vegan korma, using a variety of ingredients. I've found that plain soya yoghurt creates a deliciously rich dish, but as many brands include a high proportion of sugar, the sweetness has to be balanced with extra salt. Provamel have launched a Zero-Sugar plain soya yoghurt, which I am happy to report, is just perfect in this recipe. 

Butternut squash is cooked with turmeric, cumin and garlic before being combined into a spicy yoghurt sauce and finished with sweet sultanas and flaked almonds. Serve with basmati rice for the perfect Autumn comfort food. 

Serves 2

Ingredients 

1 tbsp sunflower oil

1 small butternut squash, peeled and cut into bite-sized chunks 

1 onion, chopped finely 

2 cloves of garlic, chopped

2cm piece of fresh ginger, peeled and grated  

1 tsp turmeric 

1 tsp cumin 

1/2 tsp paprika 

2 tbsp medium curry paste (I used Sainsbury's) 

2 generous handfuls of spinach 

500g Provamel Zero-Sugar soya yoghurt 

1 tbsp sultanas 

Handful fresh coriander, chopped 

Pinch of sea salt 

Handful of flaked almonds 

Method

1. In a large pan, add the oil and stir-fry the butternut squash for 5 minutes until starting to soften. Add in the onion, garlic and ginger and cook for another 3 minutes until the onion is soft but not browned

2. Add the turmeric, cumin, paprika and curry paste and stir through to coat the vegetables. Throw in the spinach and cook for 1 minute

3. Pour in the yoghurt and sultanas, stir through and heat through over a low heat for 4-5 minutes. Add in the coriander and salt and cook for a further minute. 

4. Sprinkle with flaked almonds and serve immediately. 

Enjoy! 

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