Dry Spiced Squash Curry

Peel and remove the seeds from the squash then cut the flesh into 2-3cm cubes. Mince the ginger. Flatten the unpeeled garlic cloves with the back of a knife. Separate the coriander stalks and leaves, and finely chop both. Finely dice the chilli. Crack open the cardamom pods with the side of a knife.

Warm the olive oil in a large frying pan or wok placed over a medium-high heat. Add the chilli flakes, mustard seeds, minced ginger and bashed garlic. Cook for 90 seconds or so, stirring frequently, until the mustard seeds start to pop.

Add the diced squash, turmeric, cumin, cardamom pods, sugar and salt. Sauté for 2-3 mins, colouring the squash a little. Add a splash of water if the spices are sticking and burning.

Stir in the coriander stalks and diced green chilli plus the water. Cover with a lid, reduce the heat to low-medium and leave the squash to simmer/steam for 5 mins until the squash is tender, but not yet mushy.

Now remove the lid and cook with the lid off until there’s no water remaining. If the squash isn't quite tender at that point, add a splash of water and keep cooking until it is.

Throw in the chopped coriander leaves, stir carefully so as to avoid breaking up the squash, then serve with flatbreads and/or rice, yoghurt, pickles, and dal if you have some.