Instructions: Heat the oil in a large heavy-based pan and add the turmeric, cumin, coriander, tomato puree and ginger. Reduce the heat and cook for 2 minutes.

Add the aubergine and stir to coat with the spices. Add the chilli flakes, tomato, potato and squash. Stir well and cook for 4-5 minutes. Pour in the stock, bring to a boil and cover. Simmer until the vegetables are tender, adding the garam masala towards the end of cooking.

To make the chutney, put all the ingredients into a liquidiser and blend to a coarse puree.

Serve the curry with the chutney and with basmati rice.

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