Vegetable balti

4 servings 400 kcal or less apple apples butternut squash butternut squashes cauliflower chopped tomato chopped tomatoes coriander curry curry paste healthy mains over an hour

N/A

Source

Ingredients

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

Method

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.