M'Sahib is a pescatarian, so many of my meals I prepare are a no no for her. We both enjoy this one though, and as it freezes well, a large pot is typically made. This from earlier today.

Getting organised. More time spent preparing the vegetables than actually cooking.



First off is frying some black mustard and cumin seeds, along with some cardomon pods.



Once the mustard seeds start popping, chopped onion is added and fried until softened.



Next in the pan are some grated garlic and ginger, which is fried for a couple of minutes before adding powdered spices, turmeric, cumin, coriander and chilli. After another minute, the diced butternut squash and vegetable stock is added, brought to the boil and simmered for 15 minutes.



Coconut milk, chickpeas and some sliced green beans go in, brought to the boil again before simmering.



After 15 to 20 minutes, the sauce has reduced, and the curry is allowed to cool before being put into freezer boxess (or eaten straight away of course).