I love this curry, it's quick and warming, just perfect for a busy Monday night in autumn. It seems a faff with the list of ingredients but isn't as most are in jars already and you just measure them in. You can use less of each of the spices if you want to make the curry a little milder, or add more yoghurt. Make sure you don't boil the curry too hard once you've added the yoghurt or it will curdle and look unappetising. I use full fat yoghurt as it is more stable under heat and less likely to split.
2 onions, roughly chopped
2 garlic cloves, crushed
1 tbsp finely grated ginger
1 tbsp smoked paprika
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp ground cloves
4 ripe tomatoes, roughly chopped
1 cauliflower, cut into smallish florets
500g butternut squash or pumpkin, peeled, seeded, cut into 4cm pieces
1 cup (250ml) water
1 cup (250g) full fat natural yoghurt
1 large handful (150g) frozen peas or mixed vegetables
Cooked basmati rice, to serve
Heat the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until lightly golden. Add the garlic, ginger, paprika, coriander, turmeric, cardamom, cinnamon, cumin, pepper and cloves and cook, stirring, for 1-2 minutes or until aromatic. Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes become pulpy.
Add the cauliflower, pumpkin, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until cauliflower and pumpkin are tender and sauce thickens slightly. Add the peas or mixed vegetables and stir to combine. Remove from heat. Taste and season with salt and pepper. Serve the curry immediately with steamed rice.