Chetna's end-of-summer veg curry
Make this versatile summer curry with seasonal veg – you can swap out any of the veg in the recipe with almost any you have lurking in your fridge
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tsp cumin seeds
- 5 ½tsp coriander seeds
- 5cardamom pods
- 3whole cloves
- 1tsp ground turmeric
- ¼tsp chilli powder
- 3tbsp rapeseed or sunflower oil
- 1tsp black mustard seeds
- 2red onions , roughly chopped
- 4garlic cloves , grated
- 2 ½cm piece of ginger , peeled and grated
- ½- 1 green chilli (depending on how spicy you like it)
- 350g butternut squash , chopped into 2cm chunks
- 1tomato , roughly chopped
- 1medium potato (about 150g), cut into ½cm-thick half-moons
- 1red pepper , cut into roughly ½cm-thick pieces
- 75g fine beans , cut into 3cm pieces
- 1courgette or 300g marrow, cut into 2cm chunks
- 200g full-fat natural yogurt
- 20g fresh herbs (such as coriander, dill, chives and mint), chopped
Instructions
Step 1
To make the masala spice mix, heat a large, dry pan over a low heat and toast the cumin and coriander seeds, the cardamom and cloves for 2 mins until fragrant. Remove the cardamom seeds from the pods, then transfer with the rest of the mix a spice blender and blitz to a powder (or use a pestle and mortar). Stir in the turmeric and chilli powder until combined.Step 2
Heat the oil in a pan over medium heat and toast the mustard seeds until popping. Add the onions and cook for 8-10 mins until golden and softened. Add the garlic, ginger and chilli, and cook for 1 min more.Step 3
Tip in the squash, tomatoes, potatoes and 6 tbsp water. Cover and cook for 15-20 mins until the squash and potatoes are tender, adding a splash more water if the pan becomes dry.Step 4
Add the spice mix and remaining veg, season and mix well. Cook for another 8-10 mins until the veg is cooked through but still has a bite. Once cool, will keep frozen for two months. Defrost thoroughly and reheat until piping hot. Stir in the yogurt and warm through gently – don’t boil, or the yogurt will split. Taste for seasoning, scatter over the herbs and serve.