This vegetable curry is a 'stock' recipe for entertaining and family meals as it's versatility at being both a main course and side dish prove it to be an essential recipe in my collection.

Initially the list of ingredients may look long, but if you really look you will note it is mostly store cupboard items and the fruit and vegetables are also those which you would keep in on a day to day basis. Using a curry paste and it's added benefit of being quick and easy to prepare make this a winner.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 6

Ingredients

1 small swede, diced
1 dessert apple, diced
2 sticks celery, sliced
250g cauliflower florets
1 large potato, diced
1 leek, thinly sliced
1/4 green pepper, chopped
1 small onion, chopped
100g mushrooms, chopped
1 carrot, diced
2-3 tsp curry paste
1 oz plain flour
150ml vegetable stock
1 tsp lemon juice
1 bay leaf
2 tbsp sultanas
125g natural yoghurt
2 tbsp olive oil

Method

1. Heat the oil in a large pan and saute all the vegetables and the apple.

2. Stir in the curry paste and flour and cook for 3 minutes, stirring continuously. Stir in the stock and bring to the boil.

3. Add the lemon juice, sultanas and bay leaf and simmer for about 30 minutes.

4. Stir in the yoghurt, warm through and serve with basmati rice.

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