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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Try different vegetables - shallots, broccoli, swede, sweet potatoes, peppers and mushrooms would go well together. This is also a great filling for jacket spuds Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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