Chetna's Summer Veg Curry

Step 1: Prepare the Masala Spice Mix

1. Toast the Spices: Start by heating a large, dry skillet over low heat. Add 2 teaspoons cumin seeds, 1½ teaspoons coriander seeds, 5 cardamom pods, and 3 whole cloves. Toast these for about 2 minutes, stirring occasionally, until they become aromatic. This step is essential as it brings out the full flavor of the spices.

2. Grind the Spices: Remove the seeds from the cardamom pods. Transfer all the toasted spices to a spice grinder or blender. Blitz until they form a fine powder. If you don’t have a grinder, you can use a mortar and pestle to achieve a similar result.

3. Add Remaining Spices: Mix in 1 teaspoon ground turmeric and ¼ teaspoon chili powder to the ground spice blend until well combined. Set aside for later use.

Step 2: Cook the Base Ingredients

1. Heat the Oil: In a separate saucepan, pour in 3 tablespoons of rapeseed or sunflower oil and heat it over medium heat.

2. Toast the Mustard Seeds: Once the oil is hot, add 1 teaspoon black mustard seeds. Allow them to pop, which usually takes about 1 minute. This adds a lovely flavor and crunch to the curry.

3. Cook the Onions: Add 2 roughly chopped red onions to the pan. Sauté for 8-10 minutes until they become golden brown and soft. Stir occasionally to ensure even cooking.

4. Incorporate Aromatics: Once the onions are golden, add 4 grated garlic cloves, 2.5 cm grated ginger, and ½ to 1 finely chopped green chili (adjust based on your spice preference). Cook for an additional minute, stirring constantly to avoid burning the garlic.

Step 3: Cook the Vegetables

1. Add the Chopped Vegetables: Add 350g butternut squash (chopped into 2 cm chunks), 1 roughly chopped tomato, and 1 medium potato (cut into ½ cm-thick half-moons) to the pan.

2. Add Water and Cook: Pour in 6 tablespoons of water to help steam the vegetables. Cover the pan and let it simmer for 15-20 minutes, or until the squash and potatoes are tender. Keep an eye on the pan, adding a bit more water if it starts to dry out.

Step 4: Combine and Finish the Dish

1. Add the Spice Mix and Remaining Vegetables: Once the squash and potatoes are tender, stir in the spice mix along with any remaining vegetables, such as 1 red pepper (cut into ½ cm pieces), 75g fine beans (cut into 3 cm pieces), and 1 courgette or 300g marrow (chopped into 2 cm chunks).

2. Season and Stir: Season the mixture with salt and pepper. Stir well to ensure all the vegetables are evenly coated with the spices.

3. Cook Until Tender: Continue cooking for another 8-10 minutes, stirring occasionally, until the vegetables are cooked through but still retain some bite. This will keep the dish vibrant and prevent it from becoming mushy.

Storage and Serving

1. Cool and Freeze: After cooking, allow the curry to cool completely if you plan to freeze it. It can be stored in the freezer for up to two months. When ready to eat, defrost in the refrigerator overnight and reheat on the stovetop until hot.

2. Finish with Yogurt: Gently stir in 200g of full-fat natural yogurt before serving. Warm it through gently—do not bring to a boil, as this can cause the yogurt to separate.

3. Adjust Seasoning: Taste the curry and adjust the seasoning if necessary. You can add more salt, pepper, or a squeeze of lemon juice for added brightness.

4. Garnish and Serve: Finally, garnish with 20g of fresh herbs such as chopped coriander, dill, chives, or mint for a fresh finish. Serve with rice, naan, or flatbreads to soak up the flavorful sauce. Enjoy your hearty and delicious curry!