Slow-cooked squash and sweetcorn korma recipe

Making your own curry powder from scratch in this recipe gives the most wonderful authentic and rich flavour. Serve with fluffy rice or naan bread for a filling family meal that’s inexpensive to make but still tastes fantastic. This recipe can be tweaked to make it vegan too, simply leave out the yogurt.

Read our tried and tested reviews of the best slow cookers.

Ingredients

• 1tbsp vegetable oil
• 1 red or white onion, peeled and chopped
• 4 cardamom pods, squashed
• 2-3tsp each ground cumin and coriander
• ½-1tsp ground turmeric
• 1 green chilli, deseeded and finely chopped
• 1 garlic clove, peeled and crushed
• 1tbsp grated root ginger
• 1 small butternut squash, about 500g, peeled, deseeded, and cut into chunks
• 1 small cauliflower, about 200g, broken into big florets
• 1 red pepper, deseeded and cut into big chunks
• 300-600ml hot vegetable stock
• 200g mixed frozen edamame beans and sweetcorn, thawed
• 150g pot plain yogurt
• 2tbsp ground almonds
• 2-3tbsp flaked almonds, toasted
• A few sprigs of coriander

Method

1. Preheat the slow-cook pot or warm a casserole in the oven at 160°C/320°F/Gas Mark 3. Heat the oil in a large pan, add the onion with the spices and cook over a low heat for 5-6 minutes. Add the chilli, garlic and ginger, stir-fry for a minute and then tip into the pot or casserole.
2. Add the squash, cauliflower and pepper and pour in 300ml stock. Cook in the pot on Low for 4 hours, or add 600ml stock and cook in a casserole in the oven for 1½-2 hours, until the veg are tender.
3. Stir in beans and sweetcorn, yogurt and ground almonds. Season. Leave for 10 minutes to heat through. Scatter with flaked almonds and coriander leaves. Serve with rice or naan bread.