A fragrant and spicy way of using freshly harvested ripe squash.  This is best with a fresh homemade curry paste, but any shop bought pastes of your choice are fine! This recipe feeds two with rice and chapattis as a side.

One                       Onion, finely sliced.

1 tbsp                   Whole Cumin seeds

3 tbsp                   Curry paste of your choice.

500g                     Squash, chopped into 1 inch pieces

One                      Tin of chickpeas

200ml                   Water

100g      Plain yoghurt

One  Bunch of Coriander, finely chopped

1/2       Lemon, juiced

  1. Preheat oven to 200C.
  2.   In an oven proof casserole dish (preferably with a lid) heat 2 tablespoons of oil and fry the Onion gently for about 5 minutes.
  3. Add the Cumin and fry for another minute then add the curry paste.
  4. Fry this off for a few minutes until all the fragrant flavours have infused with the oil and onions.
  5. Add your squash and chickpeas and fry for another few minutes, stirring often till it is covered in the mixture.
  6. Add your seasoning to taste and then top up with the water.
  7. Bring to the boil, place a lid on and bake for around 30-40 minutes till the vegetables are soft.
  8. Take out of the oven, and let it sit for about 5 mins, then stir in the yoghurt, coriander and lemon juice and serve.