zoom Baby corn, butternut & almond curry

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    Baby corn, butternut & almond curry

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    Baby corn, butternut & almond curry

    • Low Fat
    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hours

    Serves: 4


    2 tsp coconut oil
    3 onions, thinly sliced
    3 cloves garlic, crushed
    30g fresh root ginger, finely chopped
    100g Cooks’ Ingredients Tikka Curry Paste
    1½ tsp vegan vegetable bouillon powder
    500ml unsweetened almond milk alternative
    1 butternut squash, deseeded and cut into 2cm chunks
    175g pack baby corn, halved
    ½ x 28g pack coriander, roughly chopped
    25g toasted flaked almonds
    4 tbsp fat free natural yogurt, to serve


    1. Heat the oil in a large saucepan or deep sided frying pan. Fry the onions for 10 minutes or until deep golden and caramelised. Lift out half onto a plate and add the garlic, ginger, curry paste, bouillon powder, almond milk, squash and 300ml water to the pan. Bring to a gentle simmer and cook, uncovered, for 15-20 minutes until the squash is tender.

    2. Stir in the corn and most of the coriander. Cook for a further 10 minutes until the corn is tender and the juices are slightly thickened. Serve in shallow bowls, scattered with the reserved onions, coriander and almonds, with spoonfuls of yogurt.

    Cook’s tip Serve this delicious curry with basmati rice or one of the ready cooked dishes, such as Waitrose Pilau Rice or Spinach & Carrot Pilau Rice.  

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