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

½ – 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

Instructions

Step 1: To make the masala spice mix, heat a large, dry pan over low heat. Toast the cumin seeds, coriander seeds, cardamom pods, and cloves for about 2 minutes until fragrant. Remove the cardamom seeds from the pods and transfer all the toasted spices to a spice blender. Blitz to a powder or use a pestle and mortar. Stir in the ground turmeric and chilli powder until well combined.

Step 2: Heat the oil in a pan over medium heat. Add the black mustard seeds and toast until they start popping. Add the chopped onions and cook for 8–10 minutes until golden and softened.

Step 3: Add the grated garlic, ginger, and green chilli to the pan. Cook for 1 more minute, stirring frequently.

Step 4: Add the butternut squash, chopped tomato, potato, and 6 tablespoons of water to the pan. Cover and cook for 15–20 minutes, until the squash and potatoes are tender. Add a splash more water if the mixture starts to dry out.

Step 5: Stir in the prepared spice mix and the remaining vegetables—red pepper, fine beans, and courgette or marrow. Season with salt and pepper, mix well, and cook for another 8–10 minutes until the vegetables are cooked through but still have some bite.

Step 6: Remove the pan from heat and let the curry cool if you plan to freeze it. To reheat, defrost thoroughly and warm until piping hot. Stir in the full-fat natural yogurt gently and warm through without boiling to prevent the yogurt from splitting.

Step 7: Taste and adjust the seasoning if needed. Scatter the chopped fresh herbs over the curry before serving.

Tips & Variations

Swap butternut squash for sweet potato or pumpkin if preferred.

Adjust the amount of green chilli to control the heat level.

Use a mix of fresh herbs for a bright, fresh finish or sprinkle with toasted nuts for added texture.

For a vegan version, replace the yogurt with coconut yogurt or omit it altogether.

Storage

This curry keeps well frozen for up to two months. Allow it to defrost thoroughly before reheating until piping hot. When reheating, stir in the yogurt gently just before serving and warm through without boiling to prevent curdling. Store any leftovers covered in the fridge and consume within 2–3 days.

FAQs

Can I use other vegetables in this curry?

Yes, you can substitute or add vegetables like carrots, peas, or cauliflower based on what you have available and your taste preferences.

Is this curry spicy?

The heat level depends on how much green chilli you add. Using half a chilli keeps it mild, while a whole chilli adds a noticeable kick. The chilli powder also contributes a gentle warmth.