- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 201
- Fat Content: 7g
- Saturated Fat Content: 1g
- Carbohydrate Content: 25g
- Sugar Content: 0g
- Fiber Content: 7g
- Protein Content: 11g
- Sodium Content: 1.13g
- vegetable-oil - 1 tbsp vegetable oil
- onion - 1 large onion, thickly sliced
- garlic-clove - 1 large garlic clove, crushed
- apple - 1 eating apple, peeled, cored and chopped into chunks
- curry-paste - 3 tbsp balti curry paste (we used Patak's)
- butternut-squash - 1 medium butternut squash, peeled and cut into chunks
- carrot - 2 large carrots, thickly sliced
- turnip - 200g turnip, cut into chunks
- cauliflower - 1 medium cauliflower, weighing about 500g/1lb 2oz, broken into florets
- chopped-tomato - 400g can chopped tomato
- vegetable-stock - 425ml hot vegetable stock
- coriander - 4 tbsp chopped coriander, plus extra to serve
- natural-yogurt - 150g pot low-fat natural yogurt
- 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.
Healthy autumn recipe for 4 people, takes only 20 mins; recipe has vegetable oil, onion, garlic clove, apple, curry paste, butternut squash, carrot, turnip, cauliflower, chopped tomato, vegetable stock, coriander and natural yogurt.Add to Favourites