Pumpkin & Apple Curry

Thanks for updating the blog Meegs.

Here's a new one from me:

1 tbsp sunflower oil
1 large onion, roughly chopped
3 garlic cloves, chopped
500 g / 1.1 lb pumpkin or butternut squash, deseeded, peeled and cubed
800 g / 0.9 lb baking potatoes, cubed
1 medium cooking apple, peeled, cored and diced
2 tsp mild curry paste
1 tsp turmeric, plus extra to garnish
2.5 cm / 1 inch fresh ginger, finely chopped
2-3 bay leaves, torn into pieces
1 vegetable stock cube
50 g / 2oz raisins
4tbsp fromage frais, to serve
bread or rice to serve

METHOD
1. Heat the oil in a pan, add the onion and fry for 5 minutes until golden. Add garlic, pumpkin, sweet potatoes and apple. Stir in the curry paste, turmeric, ginger and bay leaves.
2.Add 500 ml / 1.05 pints water, the stock cube, raisins and plenty of seasoning. Bring to the boil, stirring, then cover and simmer for 15 minutes, stirring occasionally, until the vegetables are just tender.
3. Spoon into bowls and top with the fromage frais and a pinch of turmeric. Serve with flatbread and/or rice.

Takes 45 mins. Serves 4-5.