1 tablespoon vegetable oil
1 large onion, thickly sliced
1 large garlic clove , crushed
3 tablespoons curry paste
2 large carrots, thickly sliced
200g turnips, cut into chunks
1 medium cauliflower , broken into florets
Potatoes, mushrooms, swede & peppers can also be added
400 g chopped tomatoes
425 ml vegetable stock
4 tablespoons fresh coriander

1. 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.
2. 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.
3. 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.