Gemma Ogston served up a tasty super=boost vegetable curry with apple and ginger chutney on Saturday Kitchen.

The ingredients for the paste are: 1 green chilli, chopped, 2 garlic cloves, peeled, 2cm fresh root ginger, peeled and roughly chopped, ½ tsp ground turmeric, 1 small red chilli, seeds removed and chopped, ½ tsp garam masala, 1 tsp ground coriander, 2 tbsp olive oil and ½ tsp ground cumin.

For the curry: 1 tbsp coconut oil, 2 medium potatoes, peeled and cut into small cubes, 400g tin chopped tomatoes, 2 carrots, peeled and sliced, 1 red onion, chopped, 50g frozen peas, 1 green pepper, seeds removed and chopped into squares, 1 red pepper, seeds removed and chopped into squares, 100g green beans, trimmed and sliced in half, 150g Brazil nuts, chopped and 100g baby spinach leaves.

For the apple and ginger chutney: 2 tbsp olive oil, 2cm fresh root ginger, peeled and finely chopped, 4 cloves, 3 apples, peeled, cored and chopped into 2cm pieces, 5 tbsp brown sugar, 1 tsp red chilli powder and 100ml apple cider vinegar.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.