25g/1oz butter
1 tbsp sunflower oil
1 large onion, finely chopped
2 garlic cloves, chopped
2 medium carrots, cut into 1.5cm/ ⅝in cubes
2 celery sticks, thinly sliced
1 medium sweet potato, peeled, cut into 1.5cm/⅝in cubes
1 eating apple, peeled, quartered, cut into 1.5cm/⅝in cubes
1 tbsp medium curry powder
1 vegetable or chicken stock cube (low-salt is best)
1litre/1¾ pints boiling water
1 tbsp tomato purée
1 tbsp mango chutney
100g/3½oz basmati rice
100g/3½oz natural yoghurt or soured cream, to serve
fresh coriander or flat-leaf parsley, to garnish (optional)
salt and freshly ground black pepper