Jono & Jules do food & wine

This is exceptionally filling, very tasty and virtuous to boot. The recipe below says it is to feed four but we reckon it’d feed six; and we’re greedy!

Vegetable Balti – serves 4-6 (takes about an hour and a half to make).

• 1 tbsp vegetable oil
• 1 large onion, thickly sliced
• 1 large clove garlic, crushed
• 1 eating apple, peeled, cored and chopped into chunks
• 3 tbsp balti curry paste (we like Patak’s)
• 1 medium butternut squash, peeled and cut into chunks
• 2 large carrots, thickly sliced
• 200g turnips, cut into chunks
• 1 medium cauliflower, broken into florets
• 400g tin chopped tomatoes
• 425ml hot vegetable stock
• 4 tbsp chopped coriander, plus extra to serve
• 150g pot low-fat natural yoghurt

Heat the oil in a big pan, add the onion, garlic and apple and cook gently, stirring now and again, for about 5-8 minutes. Stir in the curry paste.

Throw in the vegetables and add the tomatoes and stock. Stir in 3 tbsp of the coriander. Bring to the boil, turn the heat to low, and cook with a lid on for half an hour.

Take off the lid and cook for another 20 minutes until the vegetables are soft and the liquid has reduced a bit. Season with salt and pepper.

Mix 1tbsp coriander into the yoghurt. Serve the curry in bowls, drizzle over some yoghurt and sprinkle on a bit of coriander. Serve with the rest of the yoghurt and warm naan breads. Enjoy.

Wine suggestion: Have a beer instead.

Find the original recipe on BBC Good Food.