Aromatic End-of-Summer Vegetable Curry

Name: Aromatic End-of-Summer Vegetable Curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 3 tbsp rapeseed or sunflower oil; 350 g butternut squash chopped into 2 cm chunks; 1 medium potato , cut into 1/2 cm-thick half-moons; 1 red pepper cut into roughly 1/2 cm-thick pieces; 75 g fine beans cut into 3 cm pieces; 1 courgette or 300 g marrow, cut into 2 cm chunks; 1 tomato roughly chopped; 2 red onions roughly chopped; 4 clove garlic, grated; 2.5 cm piece of ginger peeled and grated; 1 1/2-1 green chilli; 200 g full-fat natural yogurt; 2 tsp cumin seeds; 1 1/2 tsp coriander seeds; 5 cardamom pods; 3 whole cloves; 1 tsp black mustard seeds; 1 tsp ground turmeric; 1/4 tsp chilli powder; 20 g fresh herbs , chopped

Celebrate the harvest with this vibrant vegetable curry featuring a handcrafted masala spice blend. Creamy butternut squash and tender potatoes are simmered to perfection and finished with a cooling touch of yogurt for a deeply satisfying meal.

Servings4 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

rapeseed or sunflower oil
3 tbsp
butternut squash chopped into 2 cm chunks
350 g
medium potato , cut into 1/2 cm-thick half-moons
1
red pepper cut into roughly 1/2 cm-thick pieces
1
fine beans cut into 3 cm pieces
75 g
courgette or 300 g marrow, cut into 2 cm chunks
1
tomato roughly chopped
1
red onions roughly chopped
2
garlic, grated
4 clove
cm piece of ginger peeled and grated
2.5
1/2-1 green chilli
1
full-fat natural yogurt
200 g
cumin seeds
2 tsp
coriander seeds
0.5 tsp
cardamom pods
5
whole cloves
3
black mustard seeds
1 tsp
ground turmeric
1 tsp
chilli powder
0.3 tsp
fresh herbs , chopped
20 g

Step-by-Step Instructions

Prepare the masala spice mix: Heat a large, dry pan over low heat. Add the cumin seeds, coriander seeds, cardamom pods, and cloves. Toast for about 2 minutes until fragrant. Remove the seeds from the cardamom pods, then transfer all toasted spices to a spice blender or pestle and mortar. Grind to a fine powder and stir in the ground turmeric and chilli powder.

In a large pan, heat the oil over medium heat. Add the mustard seeds and wait for them to start popping. Stir in the chopped onions and cook for 8-10 minutes until they are soft and golden. Add the grated garlic, ginger, and green chilli, cooking for another minute until fragrant.

Add the butternut squash, chopped tomato, sliced potato, and 6 tablespoons of water to the pan. Cover with a lid and simmer for 15-20 minutes. The squash and potatoes should be tender; if the pan looks dry, add a small splash of water to prevent sticking.