Mushroom, Butternut Squash and Spring Onion Korma


  1. Dice the butternut squash to 3cm, half the mushrooms and cut the spring onions into quarters.
  2. Gently fry the butternut squash for 10 mins. If it gets too dry add a splash of water.
  3. Add the mushrooms and spring onions and continue to cook for 2 minutes.
  4. Add the korma paste, coconut milk and water then simmer for 2 minutes.
  5. Add the cream and simmer for another 2 minutes.
  6. Serve with Country Range Easy Cook Basmati Rice or naan bread.