Chetna's end-of-summer veg curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
For Chetna’s masala spice mix
- 2 tsp cumin seeds
- 1½ tsp coriander seeds
- 5 cardamom pods
- 3 whole cloves
- 1 tsp ground turmeric
- ¼ tsp chilli powder
For the curry
- 3 tbsp rapeseed or sunflower oil
- 1 tsp black mustard seeds
- 2 red onions, roughly chopped
- 4 garlic cloves, grated
- 2.5cm piece of ginger, peeled and grated
- 1/2 - 1 green chilli (depending on how spicy you like it)
- 350g butternut squash, chopped into 2cm chunks
- 1 tomato, roughly chopped
- 1 medium potato (about 150g), cut into ½cm-thick half-moons
- 1 red pepper, cut into roughly ½cm-thick pieces
- 75g fine beans, cut into 3cm pieces
- 1 courgette or 300g marrow, cut into 2cm chunks
- 200g full-fat natural yogurt
- 20g fresh herbs (such as coriander, dill, chives and mint), chopped
Method
- 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.
