Veggie curry with a minty yogurt

Our fully loaded vegetable curry takes a little while to prepare but is well worth the effort.

Serves 4 • Ready in 1 hr 10 mins

½ butternut squash, peeled, seeds removed, and cut into 3cm pieces 1 aubergine, cut into chunks

3tbsp rapeseed oil

1 small onion, diced

1 carrot, peeled and diced

200g passata

400ml tin coconut milk

½ cauliflower, cut into florets

150g Brussels sprouts, trimmed and quartered

1 red chilli, deseeded and diced 2 large naan bread, or 4 small

2tbsp toasted flaked almonds

120g natural yogurt mixed with 1tbsp chopped fresh mint

For the paste:

½tbsp coriander seeds

½tsp cumin seeds

4 cloves

1tsp dried chilli flakes, or more if you like it hot

1 star anise

½tsp ground turmeric

1tbsp ground ginger

½tbsp coconut sugar

3 garlic cloves, crushed

1tbsp apple cider vinegar

For the crispy kale:

4 leaves curly kale, roughly chopped

6 small dried curry leaves

½tsp black mustard seeds

1tbsp olive oil

1 For the paste, dry-fry the coriander seeds, cumin seeds, cloves, chilli flakes and star anise until intensely aromatic. Grind to a fine powder in a pestle and mortar. Add the turmeric, ginger, coconut sugar and garlic with a pinch of salt. Pummel to crush the garlic, then add the vinegar and mix to make a paste. 2 Toss the squash and aubergine in 2tbsp oil, season and fry in batches until browned on all sides.

3 Heat the remaining 1tbsp oil in a separate large pan, add the onion and carrot, and cook gently until softened. Stir in the passata and simmer for

10 mins until thickened.

4 Stir the curry paste into the pan then gradually stir in the coconut milk. Fill half the tin with water and add this too. Bring to the boil and then reduce to a simmer.

5 Mix in the cauliflower, Brussels sprouts and chilli, cover and simmer for 10 mins. Add the squash and aubergine, and cook for a further 20 mins, until the vegetables are tender.

6 Meanwhile, heat the oven to 220C/

Gas 7. Place the kale in an ovenproof dish with the curry leaves and mustard seeds, and drizzle over the oil. About 10 mins before the curry is ready, cook the kale in the oven until crisp.

7 Finally, heat the naan bread in the oven for 2 mins. Stir the flaked almonds into the curry. Serve with the curry with the kale crumbled on top, and the mint yogurt on the side.

Per serving: 700 cals, 38g fat, 17g sat fat, 64g carbs