Vegetable Balti!

If you are a veggie or fancy giving meat a rest you'll love this one. This recipe will actually make enough for 4 and is quite tricky to make for less.  It's great served with warm naan breads and then you could have it again as a filling for jacket potatoes and costs about £1.50 per serving.

Ingredients

1 tbsp vegetable oil

1 large onion - thinly sliced

1 large clove garlic - crushed

1 eating apple - peeled, cored and chopped into chunks

3tbsp balti curry paste

1 medium butternut squash - peeled and cut into chunks

2 large carrots - thickly sliced

200g turnip - cut into chunks

1 cauliflower - cut into florets

400g can chopped tomatoes

435ml / 3/4 pint vegetable stock

4 tbsp chopped coriander

150g carton low-fat natural yogurt

How to make

Heat the oil in a large pan and cook the onion, garlic and apple gently, stirring every now and again until the onion goes soft - about 5-8 minutes.

Stir in the balti paste.

Tip the fresh vegetables, tomatoes and stock in to the pan and stir in 3 tbsp of the coriander.

Bring to the boil, lower the heat, cover and cook for 30 minutes.

Remove the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a little - season with salt and pepper.

Mix the remaining coriander into the yogurt to make a raita.

Ladle the curry into bowls and drizzle over some raita and sprinkle with extra coriander.

Serve with the remaining raita and some warm naan breads.