Butternut & Sweet Potato Curry - Ainsley Harriott

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, roughly chopped
• 3 garlic cloves, crushed
• 500 g butternut squash, seeded and cut into chunks
• 2 small sweet potatoes, cut into chunks
• 450g potatoes, cut into chunks
• 1 cooking apple, cored and cut into chunks
• 2 teaspoons mild curry paste
• 1 teaspoon turmeric
• 2.5cm piece fresh ginger root, peeled and finely chopped
• 2 bay leaves
• 500 ml vegetable stock
• 50g raisins
• salt & freshly ground black pepper
• 4 tablespoons plain low-fat yogurt