Chetna’s End-of-Summer Veg Curry Recipe

Introduction

Chetna’s end-of-summer veg curry is a vibrant, comforting dish packed with seasonal vegetables and warming spices. It’s perfect for using up fresh produce and makes a flavorful, satisfying meal for any day of the week.

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

1. Step 1: To make the masala spice mix, heat a large, dry pan over low heat. Toast the cumin and coriander seeds, the cardamom pods, and cloves for about 2 minutes until fragrant. Remove the cardamom seeds from the pods, then transfer all toasted spices to a spice blender and blitz to a powder. Alternatively, use a pestle and mortar. Stir in the ground turmeric and chilli powder until well combined.
2. Step 2: Heat the oil in a pan over medium heat. Toast the black mustard seeds until they start popping. Add the chopped onions and cook for 8-10 minutes until golden and softened. Stir in the grated garlic, ginger, and green chilli, cooking for another minute.
3. Step 3: Add the chopped butternut squash, tomato, potato, and 6 tablespoons of water to the pan. Cover and cook for 15-20 minutes until the squash and potato are tender, adding a splash more water if the pan becomes too dry.
4. Step 4: Stir in the masala spice mix and the remaining vegetables: red pepper, fine beans, and courgette or marrow. Season with salt to taste. Cook for another 8-10 minutes until the vegetables are cooked through but still retain some bite.
5. Step 5: Once cooled, this curry can be frozen for up to two months. When ready to eat, defrost completely and reheat until piping hot. Stir in the full-fat natural yogurt and warm gently—do not boil to prevent the yogurt from splitting.
6. Step 6: Taste the curry for seasoning, scatter the chopped fresh herbs over the top, and serve.

Tips & Variations

• Use a mix of fresh herbs like coriander, dill, chives, and mint to add a fragrant finish and fresh flavor.
• Adjust the amount of green chilli to suit your heat preference, starting with less if you prefer a milder curry.
• If you don’t have a spice blender or pestle and mortar, you can loosely crush the toasted seeds with the back of a spoon for a more textured spice mix.
• Add a handful of chickpeas or cooked lentils for extra protein and texture.

Storage

This curry keeps well refrigerated for up to 3 days or can be frozen for up to two months. When reheating from frozen or refrigerated, ensure it is heated through until piping hot. Stir in the yogurt gently at the end of reheating to keep the sauce creamy and avoid curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, simply omit the yogurt or substitute with a plant-based yogurt alternative to keep the curry creamy and dairy-free.

What can I serve with this curry?

This vegetable curry pairs well with steamed basmati rice, warm naan bread, or a simple flatbread for a wholesome meal.

Chetna’s End-of-Summer Veg Curry Recipe

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★★★★★

4.8 from 101 reviews

• Author: Ethan
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Chetna’s end-of-summer veg curry is a vibrant, warming dish packed with seasonal vegetables and aromatic spices. This healthy curry combines butternut squash, potatoes, red pepper, fine beans, and courgette cooked gently in a fragrant masala made from toasted cumin, coriander, cardamom, and cloves. Finished with creamy natural yogurt and fresh herbs, this curry is perfect for a comforting vegetarian meal that celebrates the end of summer produce.

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Ingredients

Scale 1x2x3x

Spice Mix

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

Curry Base and Vegetables

• 3 tbsp rapeseed or sunflower oil
• 1 tsp black mustard seeds
• 2 red onions, roughly chopped
• 4 garlic cloves, grated
• 2.5 cm piece of ginger, peeled and grated
• ½ – 1 green chilli (depending on how spicy you like it)
• 350 g butternut squash, chopped into 2 cm chunks
• 1 tomato, roughly chopped
• 1 medium potato (about 150 g), cut into ½ cm-thick half-moons
• 1 red pepper, cut into roughly ½ cm-thick pieces
• 75 g fine beans, cut into 3 cm pieces
• 1 courgette or 300 g marrow, cut into 2 cm chunks

Finishing

• 200 g full-fat natural yogurt
• 20 g fresh herbs (such as coriander, dill, chives, and mint), chopped

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Instructions

1. 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, then transfer all spices to a spice blender or use a pestle and mortar to grind into a powder. Stir in the ground turmeric and chilli powder until well combined.
2. Cook the Onions and Seeds: Heat the oil in a pan over medium heat. Add the mustard seeds and toast until they start popping. Add the roughly chopped red onions and sauté for 8-10 minutes until golden and softened. Stir in grated garlic, ginger, and chopped green chilli, cooking for an additional minute to release their flavors.
3. Add Root Vegetables: Add the chopped butternut squash, tomatoes, and potatoes to the pan along with 6 tablespoons of water. Cover and cook for 15-20 minutes until the squash and potatoes are tender, adding more water if the pan dries out during cooking.
4. Add Spice Mix and Remaining Vegetables: Stir in the prepared spice mix and then add the red pepper, fine beans, and courgette or marrow. Season with salt and mix well. Cook for another 8-10 minutes until the vegetables are cooked through but still retain some bite.
5. Finish the Curry: Remove the pan from the heat and allow the curry to cool if not serving immediately. If storing, freeze for up to two months and reheat thoroughly before serving.
6. Stir in Yogurt and Herbs: When ready to serve, gently warm the curry on low heat and stir in the full-fat natural yogurt, being careful not to bring it to a boil to prevent splitting. Adjust seasoning to taste, scatter over the chopped fresh herbs, and serve hot.

Notes

• The green chilli quantity can be adjusted according to your preferred spice level.
• Avoid boiling the yogurt to keep it from curdling.
• The curry freezes well for up to two months; thaw and reheat thoroughly before serving.
• Rapeseed or sunflower oil is recommended for a neutral flavor and higher smoke point.
• Fresh herbs can be varied to your liking—coriander, dill, chives, and mint all complement this curry beautifully.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: vegetarian curry, end of summer vegetables, butternut squash curry, Indian spiced vegetable curry, healthy vegetable curry