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Ingredients

• 1 tbsp fenugreek seeds
• tsp chilli powder, or to taste
• 1 tbsp ground cumin
• 1 tbsp turmeric
• 1 tsp ginger
• 1 pinches saffron
• tsp ground cloves
• tsp freshly grated nutmeg

• 185 g butternut squash, peeled and cut into 2cm cubes
• 70 g potatoes, cut into 2cm cubes
• 30 g carrots, thickly sliced
• 50 g onions, thinly sliced
• 1 bay leaf
• 4 slices chillies
• 1 cloves garlic, sliced
• 1 tsp curry powder
• 1 small pinches dried thyme
• 115 g coconut milk
• about 160 ml vegetable stock

Description

Packed With Flavour, Aaron Craze’s Fuss-free 'takeaway' Curry Can Simply Be Multiplied To Feed The Number Of People At Your Party

UK TV