Chetna’s end-of-summer veg curry
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Chetna’s end-of-summer veg curry

By Chetna Makan

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

  • Prep:20 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 260
  • fat 11g
  • saturates 2g
  • carbs 27g
  • sugars 0g
  • fibre 8g
  • protein 8g
  • salt 0.2g

Ingredients

  • 2 tsp cumin seeds
  • 1½ tsp coriander seeds
  • 5 cardamom pods
  • 3 whole cloves
  • 1 tsp ground turmeric
  • ¼ tsp chilli powder
  • 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

  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.

  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.

  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.

  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.

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