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: 65 min
Yield: 4
Ingredients: 1.5 tsp Coriander Seeds; 3 Whole Cloves; 1 tsp Ground Turmeric; 0.25 tsp Chilli Powder; 3 tbsp Flavourless Oil; 2 Red Onions, roughly chopped; 4 Garlic Cloves, grated; 400g Butternut Squash, chopped into 2cm chunks; 2.5cm Ginger, peeled and grated; 5 Cardamom Pods; 1 tsp Black Mustard Seeds; 100g Fine Beans, cut into 3cm pieces; 1 Courgette, or marrow - cut into 2cm chunks; 1 Red Pepper, cut into roughly ½cm-thick pieces; 200g Full Fat Natural Yoghurt; 20g Coriander, dill, chives or mint, chopped; 1 large Potato, peeled and cut into ½cm-thick half-moons; 440g Cooked Rice, to serve; 1 Green Chilli, depending on how spicy you like it; 2 tsp Cumin Seeds; 1 Tomato, roughly chopped

Vegetarian

Gluten Free

20m prep time

65m total time

Easy level

21 ingredients

Chetna's End Of Summer Veg Curry recipe by Cherrypick

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. This curry is a great one to make in bulk and freeze - just remember not to add the yoghurt until reheating and serving, or it could split in the freezer.

Method

Based on 4 servings, adjust as needed.

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.

Ingredients
Based on 4 servings

1.5 tsp Coriander Seeds 1 x Sainsbury's Coriander Seed 25g
3 Whole Cloves 1 x Sainsbury's Whole Cloves 30g
1 tsp Ground Turmeric 1 x Sainsbury's Turmeric 48g
0.25 tsp Chilli Powder 1 x Sainsbury's Mild Chilli Powder 44g
3 tbsp Flavourless Oil 1 x JS Sunflower Oil 1L
2 Red Onions, roughly chopped 2 x Sainsbury's Red Onions Loose
4 Garlic Cloves, grated 1 x Sainsbury's Large Garlic
400g Butternut Squash, chopped into 2cm chunks 1 x Sainsbury's 400g Diced Butternut Squash, Inspired to Cook
2.5cm Ginger, peeled and grated 1 x Sainsbury's Ginger 100g
5 Cardamom Pods 1 x Sainsbury's Cardamom Pods 28g
1 tsp Black Mustard Seeds 1 x Fudco Brown Mustard Seeds 100g
100g Fine Beans, cut into 3cm pieces 1 x Sainsbury's Fine Green Beans 200g
1 Courgette, or marrow - cut into 2cm chunks 1 x Sainsbury's Courgettes Loose
1 Red Pepper, cut into roughly ½cm-thick pieces 1 x Sainsbury's Red Pepper
200g Full Fat Natural Yoghurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
20g Coriander, dill, chives or mint, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
1 large Potato, peeled and cut into ½cm-thick half-moons 1 x Sainsbury's Baking Potatoes (Loose)
440g Cooked Rice, to serve 2 x Ben's Original Classic Wholegrain Microwave Rice 220g
1 Green Chilli, depending on how spicy you like it 1 x Sainsbury's Green Chillies 65g
2 tsp Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
1 Tomato, roughly chopped 1 x Sainsbury's Tomatoes Loose