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Chetna's end-of-summer veg curry

Chetna's end-of-summer veg curry served in a wok

Chetna's end-of-summer veg curry

Name: Chetna's end-of-summer veg curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian
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

Chetna Makan

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Serves 4

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 4.5 out of 5.13 ratingsRate

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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

Freezable

Gluten-free

Low calorie

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal260
fat11g
saturates2g
carbs27g
sugars16g
fibre8g

high
protein8g
salt0.2g

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.

Recipe from Good Food magazine, September 2024

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A star rating of 4.5 out of 5.13 ratings

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