Prep 20 mins
Cook 1 hr
Try different vegetables - shallots, broccoli, swede, sweet potatoes, peppers and mushrooms would go well together. This is also a great filling for jacket spuds
- 1 tablespoon vegetable oil
- 1 large onion, thickly sliced
- 1 large garlic clove, crushed
- 1 eating apple, peeled, cored and chopped into chunks
- 3 tablespoons balti curry paste
- 1 medium butternut squash, peeled and cut into chunks
- 2 large carrots, thickly sliced
- 200 g turnips, cut into chunks
- 1 medium cauliflower, broken into florets
- 400 g chopped tomatoes
- 425 ml hot vegetable stock
- 4 tablespoons chopped fresh coriander, plus extra
- fresh coriander, to serve
- 150 g low-fat plain yogurt
- Heat the oil in a large pan, then add the onion, garlic and apple and cook gently, stirring occasionally, until the onion softens, about 5-8 minutes. Stir in the curry paste.
- Tip the fresh vegetables into the pan and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, put the lid on and cook for half an hour.
- Remove the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a little. There should be some liquid remaining, but not too much. Season with salt and pepper.
- Mix 1 tbsp of coriander into the yogurt to make a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Serve with the remaining raita and warm mini naan breads.