Vegetable balti

• vegetable oil↗1 tbsp tbsp
• onion↗1large

  thickly sliced

• garlic clove↗1large

  crushed

• eating apple1

  peeled, cored and chopped into chunks

• balti curry paste↗3 tbsp tbsp

  (we used Patak’s)

• butternut squash↗1medium

  peeled and cut into chunks

• carrots↗2large

  thickly sliced

• turnip200g g

  cut into chunks

• cauliflower↗1medium

  weighing about 500g/1lb 2oz, broken into florets

• can chopped tomato400g g
• hot vegetable stock↗425ml ml
• chopped coriander4 tbsp tbsp

  plus extra to serve

• low-fat natural yogurt↗150g pot g

Step-by-step instructions

1. 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. 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. 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. 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.