This simple curry makes a perfect spring family supper for meat eaters and vegetarians alike and is a great way of using up all those vegetables lurking in the bottom of the fridge. I like the combination of colours and textures used here – aim for a rainbow effect (reds, greens, purple, orange) and you will be getting a good hit for your five a day

1. Heat the oil in a heavy based pan, add the onion and cook for 5-6 minutes until soft and golden. Stir in the spices and cook for a minute. Add the butternut squash and cook for 5 minutes until starting to soften. Stir in the other vegetables.
2. Add the tomato puree, seasoning and 100ml cold water to the pan. Bring to the boil then cover the pan and simmer for 10-12 minutes until the vegetables are almost tender. Add the cream and simmer for a further couple of minutes then stir in the toasted cashew nuts (if using yogurt don’t bring to the boil as the sauce will split, just allow to heat through gently). Scatter with chopped coriander and serve with steamed basmati rice.

Cook’s tip: Use a couple of tablespoons of mild curry paste if you don’t have the spices to hand.