Ingredients
- 3 cardamom pods
- 2 tbsp of 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 of madras curry paste
- 1 green pepper, cored, deseeded and roughly chopped
- 400 g of can of chopped tomatoes
- 1 large courgette, roughly chopped
- 8 brocolli florets, cut into florets
- 0.5 large cauliflower, cut into florets
- 250 ml of yoghurt
Method
Step 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.Step 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.Step 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.Step 4
Turn down the heat and stir in the yoghurt. Taste and adjust the seasoning before serving.