Substances
- 1 tbsp vegetable oil
- 1large onion, thickly sliced
- 1large garlic clove, beaten
- 1 ingesting apple, peeled, cored and chopped into chunks
- 3 tbsp balti curry paste (we vulnerable Patak’s)
- 1medium butternut squash, peeled and slice back into chunks
- 2large carrots, thickly sliced
- 200g turnip, slice back 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 relief
- 150g pot low-beefy natural yogurt
Device
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STEP 1
Warmth the oil in a gargantuan pan, then add the onion, garlic and apple and cook gently, stirring every so often, unless the onion softens, about 5-8 minutes. Lumber within the curry paste.
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STEP 2
Tip the brand new greens into the pan and add the tomatoes and stock. Lumber in 3 tbsp of the coriander. Suppose to the boil, turn the warmth to low, set the lid on and cook for half of an hour.
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STEP 3
Opt the lid and cook for any other 20 minutes unless the greens are subtle and the liquid has reduced a little. There would possibly perchance well also silent be some liquid last, however no longer too remarkable. Season with salt and pepper.
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STEP 4
Mix 1 tbsp of coriander into the yogurt to invent a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Encourage with the last raita and warm mini naan breads.
RECIPE TIPS
WITH DIFFERENT VEG
Strive diverse greens – shallots, broccoli, swede, sweet potatoes, peppers and mushrooms would wander effectively collectively.
WITH A BAKED SPUD
This curry combination makes a huge low-beefy filling for baked potatoes.
Recipe from Honest correct Meals journal, January 2003