2 tbsp olive oil
2 shallots or 1 onion, roughly chopped
4 or 5 garlic cloves, finely chopped
2 red chillies, finely chopped
1 small celeriac or couple sticks celery, chopped
2 tbsp madras curry paste
few cardamom pods
1 green pepper, cored, deseeded and roughly chopped
1/2 large cauliflower, cut into florets
400g tin chopped tomatoes
1/2 head of broccoli, cut into florets
1 large courgette, roughly chopped
250ml Greek yogurt
Heat the oil and fry the onion, garlic and chillis until you can smell the garlic.
Add the celeriac and season with salt and pepper. Cook for another couple of minutes and then add the curry paste, cardamom pods, green pepper and cauliflower florets. Fry for another couple of minutes.
Add the tomatoes and a can of water. Bring to the boil, then add the broccoli and courgette. Simmer for 8-10 minutes until the vegetables are tender.
Turn down the heat and stir in the yogurt. Season to taste.