How To Make Butternut Korma with Mini Naans
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Serves:
Ingredients
- 1 small butternut squash, peeled and diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp of cumin powder
- 1 tsp of coriander powder
- 1/2 tsp of turmeric powder
- 1/2 tsp of chili powder
- 1 cup of coconut milk
- 1 cup of vegetable broth
- 2 tbsp of vegetable oil
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- For mini naans:
- 2 cups of all-purpose flour
- 1/2 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of warm water
- 1/4 cup of plain yogurt
- 2 tbsp of vegetable oil
Instructions
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Heat vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
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Add the minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, and chili powder. Cook for 2 minutes until fragrant.
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Add the diced butternut squash and stir to coat with the spices. Cook for another 5 minutes.
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Pour in the coconut milk and vegetable broth. Season with salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the butternut squash is tender.
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Meanwhile, make the mini naans. In a mixing bowl, combine flour, baking powder, and salt. Gradually add warm water, yogurt, and vegetable oil. Knead until a smooth dough forms. Let it rest for 10 minutes.
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Divide the dough into small balls and roll them into mini naans.
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Heat a non-stick pan over medium-high heat. Cook the mini naans for about 1 minute on each side until golden brown and puffy. Keep warm.
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Use an immersion blender or transfer the butternut squash mixture to a blender and blend until creamy.
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Serve the butternut korma with the mini naans. Garnish with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 7g
- Cholesterol : 0mg
- Sodium : 450mg
- Total Carbohydrates : 45g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 7g
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