Description
Chetna’s end-of-summer veg curry is a vibrant and aromatic vegetarian dish packed with seasonal vegetables and warming spices. This curry combines butternut squash, potatoes, red pepper, fine beans, and courgette with a freshly made masala spice mix, finished with creamy yogurt and fresh herbs for a comforting yet fresh meal.
Ingredients
Scale
Spices
- 2 tsp cumin seeds
- 1½ tsp coriander seeds
- 5 cardamom pods
- 3 whole cloves
- 1 tsp ground turmeric
- ¼ tsp chilli powder
- 1 tsp black mustard seeds
Vegetables
- 2 red onions, roughly chopped
- 4 garlic cloves, grated
- 2.5cm piece of ginger, peeled and grated
- ½ – 1 green chilli (depending on preferred spice level)
- 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
Other
- 3 tbsp rapeseed or sunflower oil
- 6 tbsp water (plus more if needed)
- 200g full-fat natural yogurt
- 20g fresh herbs (such as coriander, dill, chives, and mint), chopped
Instructions
- Make the masala spice mix: Heat a large, dry pan over low heat and toast the cumin seeds, coriander seeds, cardamom pods, and cloves for 2 minutes until fragrant. Remove the cardamom seeds from the pods and transfer all the spices to a spice blender or pestle and mortar. Blitz or grind to a fine powder. Stir in turmeric and chilli powder until well combined.
- Cook the aromatics: Heat oil in a pan over medium heat and toast the mustard seeds until they start popping. Add the chopped onions and cook for 8–10 minutes until golden and softened. Add grated garlic, ginger, and green chilli, cooking for another minute to release their flavors.
- Add root vegetables and tomato: Add the butternut squash, chopped tomato, and potato to the pan along with 6 tablespoons of water. Cover the pan and cook for 15–20 minutes until the squash and potatoes are tender. Add a splash more water if the pan dries out during cooking.
- Add spices and remaining vegetables: Stir in the prepared masala spice mix and add the red pepper, fine beans, and courgette or marrow. Season with salt to taste and mix well to combine all ingredients.
- Simmer the curry: Cook for another 8–10 minutes, keeping the vegetables tender but with a slight bite. This ensures the curry is perfectly cooked without being mushy.
- Finish and serve: Once cooked, remove from the heat and allow to cool slightly if freezing. To serve, reheat gently, then stir in the full-fat natural yogurt and warm through gently—avoid boiling to prevent the yogurt from splitting. Taste for seasoning, scatter the chopped fresh herbs over the curry, and serve immediately.
Notes
- The curry can be frozen for up to two months. Defrost thoroughly and reheat until piping hot before serving.
- Adjust the amount of green chilli to control the spiciness of the dish.
- Use either courgette or marrow based on availability or preference.
- Do not boil after adding yogurt to prevent curdling.
- This curry is a great way to use seasonal end-of-summer vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: vegetable curry, butternut squash curry, vegetarian curry, Indian vegetables, healthy curry, seasonal vegetables
