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.

Now add the fresh vegetables into the pan and add the tomatoes and stock.

Stir in 3 tablespoon of the coriander.

Bring to the boil, turn the heat to low, put the lid on and cook for half an hour.

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 to taste.

Mix 1 tablespoon 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.