- Preparation and cooking time
- Total time
- Ready in about 1½ hours
- Serves 4
- 1 tbsp vegetable oil
- 1large onion , thickly sliced
- 1large garlic clove , crushed
- 1 eating apple , peeled, cored and chopped into chunks
- 3 tbsp balti curry paste (we used Patak’s)
- 1medium butternut squash , peeled and cut into chunks
- 2large carrots , thickly sliced
- 200g turnip , cut into chunks
- 1medium cauliflower , weighing about 500g/1lb 2oz, broken into florets
- 400g can chopped tomato
- 425ml hot vegetable stock
- 4 tbsp chopped coriander , plus extra to serve
- 150g pot low-fat natural yogurt
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.