Recipes

Ingredients

• 2 medium brown onions, each cut into 8 wedges or chopped
• 3 tablespoons prepared tikka curry paste
• 1 medium carrot, peeled, sliced
• 2 medium pontiac potatoes, cut into quarters
• 200g wedge pumpkin, peeled, cut into 3-4 cm pieces
• 415g can chopped tomatoes in juice
• 3 cups vegetable stock
• 200g cauliflower, broken into florets
• 100g green beans, trimmed, cut in half
• 2 x 150g tubs Vaalia Low Fat Apricot Mango Peach yoghurt

Apple Cucumber Raita

Stir together in a small bowl:

• Remaining portion of Vaalia yoghurt
• 1 large green cooking apple, diced medium fine
• About 10cm peeled, seeded continental cucumber, diced
  1 teaspoon of lemon juice
• Small handful of torn coriander or mint leaves

Directions

1. Place onion and curry paste in large heavy based saucepan. Stir fry over medium heat for 5 minutes. Add carrot, potato and pumpkin, stir fry further few minutes until coated with paste.
2. Pour in tomatoes and stock. Cover, simmer 20 minutes.
3. Add remaining vegetables, cook further 10 minutes.
4. Remove from heat, spoon some of the sauce into a bowl, stir in 3 tablespoons of Vaalia Low Fat yoghurt then return to the curry.
5. Reheat without boiling. Serve with raita (recipe follows) and cooked basmati rice.