Shoot directors RACHEL BAYLY, FREDDIE STEWART | Food stylist LIAM BAKER | Stylist TAMSIN WESTON
Use up all your veg odds and ends
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
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
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.
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.
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.
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.