Chetna End-of-Summer Vegetable Curry

• cumin seeds↗2 tsp tsp
• coriander seeds↗1½ tsp tsp
• cardamom pods5
• whole cloves↗3
• ground turmeric1 tsp tsp
• chili powder↗¼ tsp tsp
• rapeseed or sunflower oil3 tbsp tbsp
• black mustard seeds1 tsp tsp
• red onion↗2

  coarsely chopped

• garlic cloves↗4

  grated

• ginger↗2.5cm piece of

  peeled and grated

• green chili↗1/2 - 1

  to taste

• butternut squash↗350g g

  diced 2 cm

• tomato1

  coarsely chopped

• potato↗1 medium

  medium, about 150 g, sliced half‑moon ½ cm thick

• червоний перець↗1

  нарізаний приблизно на шматочки товщиною ½см

• стружкові боби75g

  нарізані на шматочки довжиною 3см

• цукіні1

  або 300g кабачка, нарізаного кубиками по 2см

• повножирний натуральний йогурт↗200g
• свіжа зелень↗20g

  (наприклад, коріандр, кріп, цибуля-шалот і м'ята), нарізана

Step-by-step instructions

1. 1

   To make the masala spice mix, heat a large dry pan over low heat and toast the cumin and coriander seeds, cardamom and cloves for 2 minutes until fragrant. Remove the cardamom seeds from the pods, then transfer them together with the rest of the mixture to a spice grinder and grind to a powder (or use a mortar and pestle). Add the turmeric and chili powder and mix.

2. 2

   Heat the oil in a pan over medium heat and toast the black mustard seeds until they start to pop. Add the red onion and cook 8‑10 minutes until golden and soft. Add the garlic, ginger and green chili and cook another 1 minute.

3. 3

   Add the butternut squash, tomato, potato and 6 tbsp water. Cover and cook 15‑20 minutes until the squash and potatoes are soft, adding more water if needed.

4. 4

   Add the spice mix and the remaining vegetables, season and stir well. Cook another 8‑10 minutes until the vegetables are done but still a bit crisp. After cooling they can be frozen for two months. Thaw thoroughly and reheat to a boil. Add yogurt and gently warm – do not bring to a boil or the yogurt will split. Taste, sprinkle fresh herbs and serve.