400g ready-prepared diced butternut squash and sweet potatoes
2 tomatoes, finely chopped
1/2tsp ajwain seeds
1tsp cumin seeds
2tsp garlic paste
2tbsp shop-bought fried onions
1tbsp tomato paste
Chilli powder, to taste
1tsp ground turmeric
2tsp ground coriander
1tbsp capers
large handful fresh mint, finely chopped, plus extra to garnish
To serve (optional)
Natural yoghurt
Chutney, to taste
Method
Fill and boil the kettle. Put a wok over a medium heat and add, in this order, 400ml hot water from the kettle, the ghee or oil, squash and sweet potatoes, tomatoes, ajwain seeds, cumin seeds, garlic paste, ginger paste, fried onions, tomato paste, chilli powder, turmeric and fine sea salt to taste.
Put a lid on the wok and cook for 7 minutes, then remove the lid and add the ground coriander and capers. Stir and cook without the lid on for 3 minutes, then turn off the heat and stir in the fresh mint. Put the lid back on and allow to sit for 1 minute before serving, garnished with the extra mint, with the yoghurt and chutney, if using.
Recipes and photographs taken from 15 Minute Indian by Anjula Devi, photography by Tom Regester
