Chetnas end of summer veg curry

Ingredients

• 2 tsp cumin seeds
• 1½ tsp coriander seeds
• 5 cardamom pods
• 3 whole cloves
• 1 tsp ground turmeric
• ¼ tsp chilli powder
• 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
• 1/2 - 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

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