• 1 medium onion
• 1 fresh red chilli
• a thumb-sized piece of fresh root ginger
• 2 cloves of garlic a small bunch of fresh coriander
• 2 red peppers
• 1 cauliflower
• 3 ripe tomatoes
• 1 small butternut squash
• 1 x 400g tin of chickpeas
• groundnut or vegetable oil
• a knob of butter
• ½ a 283g jar of Patak’s jalfrezi curry paste or
my jalfrezi paste (see below)
• 2 x 400g tins of chopped tomatoes
• 4 tablespoons red wine vinegar
• sea salt and freshly ground black pepper
• 2 lemons
• 200g natural yoghurt