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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 4. Mix 1 tbsp of coriander into the yogurt to make a raita. Ladle the curry into bowls, drizzle over some raita and sprinkle with extra coriander. Serve with the remaining raita and warm mini naan breads. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		sliced	60.0	14.01	1.65	0.15
garlic clove	1		crushed	-	-	-	-
apple	1		peeled cored chopped	52.8	14.036	0.297	0.14300000000000002
curry paste	3	tablespoons		-	-	-	-
butternut squash	1		peeled cut	-	-	-	-
carrot	2		sliced	59.04	13.7952	1.3392	0.3456
turnip	200		cut	3416.0	784.46	109.8	12.2
cauliflower	1			-	-	-	-
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
vegetable stock	425	ml		19.8499	3.6921	0.9528	0.2779
coriander	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
coriander				0.92	0.1468	0.0852	0.0208
plain yogurt	150		low fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.