Spiced squash and butterbeans

Method

• Step 1

  Peel and chop the squash into approx. 2cm pieces. Heat 2 tbsp oil in a frying pan. Add the black mustard seeds, cumin seeds, curry leaves and the black onion seeds and fry for 1-2 mins, until the mustard seeds pop. Add the squash and cook on a low-medium heat while you continue.

• Step 2

  Deseed and dice the pepper into 2cm pieces. Add that to the squash with a pinch of salt. Gently fry for 12 mins, stirring occasionally, until the squash is lightly golden.

• Step 3

  While the squash cooks, peel and finely slice the shallot. Deseed and dice the tomatoes. Put the shallot and half the tomato in a small bowl. Add a good squeeze of lemon juice and a pinch of salt. Mix and set aside.

• Step 4

  Peel and finely grate 2 garlic cloves and the ginger.

• Step 5

  Once the squash is lightly coloured, add the ginger and all but 1 tsp of garlic (keep this aside for later). Cook for 1 min. Stir in the garam masala, remaining tomato and 100ml water. Cover and cook for 5-6 mins, until the squash is tender.

• Step 6

  Meanwhile, drain and rinse the butterbeans. Heat ½ tbsp oil in a saucepan. Cook the remaining garlic on a low heat for 1 min, until soft.

• Step 7

  Add the butterbeans, 1 tbsp water and a squeeze of lemon juice. Add a pinch of salt, then heat gently for 2 mins.

• Step 8

  Chop the coriander leaves. Stir half into the tomato salad. Taste and add more seasoning if needed. Stir the chutney into the yogurt.

• Step 9

  Once the squash is ready, adjust the seasoning. Divide the squash and butterbeans between 2 shallow bowls. Scatter over the remaining coriander. Serve with the tomato salad and yogurt.