• 1 tablespoon sunflower oil
  • 1 onion, chopped
  • 1 red pepper, cored, deseeded and cut into chunks
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 2 garlic cloves, crushed
  • 1.5 cm (¾ inch) piece of fresh root ginger, peeled and grated
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon dried chilli flakes
  • 450 g (14½ oz) butternut squash, peeled, deseeded and cut into chunks
  • 1 cauliflower, cut into florets
  • 400 g (13 oz) can chopped tomatoes
  • 300 ml (½ pint) water
  • 200 g (7 oz) frozen peas
  • 125 g (4 oz) cashew nuts, toasted
  • salt and pepper

Heat the oil in a large saucepan, add the onion and red pepper and cook over a medium heat for 3 minutes until softened. Add the mustard and fennel seeds and cook for 30 seconds until starting to pop and smell fragrant. Add the garlic, ginger, garam masala, cumin, coriander, turmeric and chilli flakes and cook, stirring, for 30 seconds.

Add the butternut squash and cauliflower and stir to coat in the spices. Stir in the tomatoes and measurement water, season with salt and pepper and bring to the boil, then cover and simmer for 10 minutes, stirring occasionally, until the vegetables are tender. Add the peas and cook for a further 3 minutes.

Stir in half the cashew nuts and sprinkle the rest on the top to garnish. Serve with naan bread.

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