Recipe Inspiration

Ingredients...

30ml vegetable oil

200g onion, diced

15g garlic puree

1 apple, peeled, cored and chopped

90g balti curry paste

500g butternut squash, peeled and diced

300g carrot, peeled and diced

400g turnip, peeled and diced

500g cauliflower cut into florets

800g tinned chopped tomatoes

1 litre water

16g Essential Cuisine Light Vegetable Stock Mix

30g coriander, chopped 300g natural yoghurt

Method...

1. Heat the oil in a large pan, then add the onion, garlic and apple. Cooking gently and stirring occasionally until softened. Then stir in the curry paste.

2. Add all of the vegetables, tinned tomatoes, water and Essential Cuisine Light Vegetable Stock Mix. Add half of the fresh coriander and bring to the boil, then turn it down and leave with the lid on to cook for 20 minutes.

3. Remove the lid and cook for a further 20 minutes or until all of the vegetables are soft and the sauce has thickened. Season appropriately.

4. Add the remaining coriander to the curry and the yoghurt.

5. Serve the curry into bowls topped with a dollop of yoghurt.