Instructions

1. 1

   Heat the oil in a large, wide pan and add the shallot, garlic and chillies. Cook, stirring, for a minute or so until the garlic is fragrant.

   
   

2. 2

   Add the celeriac and some seasoning. Cook over a high heat for 2 minutes, then add the curry paste, cardamom pods, green pepper and cauliflower florets. Continue to stir over a high heat for a few more minutes.

   
   

3. 3

   Tip in the tomatoes then fill the empty can with water and pour this in too. Bring to the boil, then add the broccoli and courgette. Simmer for 8-10 minutes until the vegetables are tender.

   
   

4. 4

   Turn down the heat and stir in the yoghurt. Taste and adjust the seasoning before serving.

   
   

Ingredients

• 2 tbsp vegetable oil
• 1 banana shallot, (or two regular ones) peeled and roughly chopped
• 1 garlic clove, peeled and finely chopped
• 2 long red chillies, deseeded and finely chopped
• 1 small celeriac, peeled and chopped
• 3 tbsp madras curry paste
• 3 cardamom pods
• 1 green pepper, cored, deseeded and roughly chopped
• ½ large cauliflower, cut into florets
• 400g tin chopped tomatoes
• 8 Brocolli florets, cut into florets
• 1 large courgette, roughly chopped
• 250ml yoghurt

Serves 4

Total time required 50 mins

• Preparation time: 25 mins
• Cooking time: 25 mins