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.
Ingredients
Scale
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
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, 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.
- 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.
- 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.
- 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.
- 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.
- 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
