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2 tbsp vegetable oil

1 banana shallot (or 2 regular ones) peeled and roughly chopped

1 garlic clove, peeled and finely chopped

1 small celeriac, peeled and chopped

Sea salt and black pepper

3 tbsp Madras curry paste

Few cardamom pods

1 green pepper, cored, deseeded and roughly chopped

1/2 large cauliflower, cut into florets

400g can chopped tomatoes

1/2 head of broccoli, cut into florets

1 large courgette, roughly chopped

About 250ml Greek-style natural yoghurt

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

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