Ingredients

• 3 tbsp vegetable oil
• 2 tbsp black mustard seeds
• 1 tbsp cumin seeds
• 12 cardamom pods
• split
• handful of curry leaves
• 2 large onions
• finely chopped
• 5 garlic cloves
• grated
• 5cm/2in piece fresh ginger
• finely grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 2 tbsp ground coriander
• 1 litre/1¾ pints hot vegetable stock
• 1kg/2lb 4oz peeled
• deseeded butternut squash (prepared weight)
• cut into 2.5cm/1in chunks
• 250ml/9fl oz coconut cream
• 2 x 400g tins chickpeas
• drained and rinsed
• 200g/7oz green beans
• cut into 2.5cm/1in lengths
• 3 x 250g/9oz pouches ready-cooked pilau rice
• cucumber
• tomato and red onion salad

Directions

• Heat the oil in a large saucepan over a high heat
• then add the mustard and cumin seeds
• cardamom pods and curry leaves. Cook
• stirring
• for 30 seconds
• or until the mustard seeds begin to pop.
• Add the onions to the pan
• reduce the heat to medium and cook
• stirring often
• for 8 minutes
• or until softened and starting to brown.
• Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little
• stir in the ground spices and cook
• stirring
• for 1 minute.
• Pour in the vegetable stock and bring to the boil. Add the butternut squash
• bring back to the boil
• then lower the heat and simmer for 15 minutes.
• Stir in the coconut cream
• chickpeas and beans and cook for 10–15 minutes
• or until the liquor is reduced and thickened slightly.
• Meanwhile heat up the pouches of rice (if using)
• following the packet instructions.
• Serve the curry in warmed bowls
• with the hot pilau rice and a cucumber salad on the side if you like.