vegetable jalfrezi

vegetable jalfrezi

Photo by sarah_carroll

  • Prep Time


  • Total Time


  • Servings



  • • 1 medium onion

  • • 1 fresh red chilli

  • • a thumb-sized piece of fresh root ginger

  • • 2 cloves of garlic

  • • a small bunch of fresh coriander

  • • 2 red peppers

  • • 1 cauliflower

  • • 3 ripe tomatoes

  • • 1 small butternut squash

  • • 1 x 400g tin of chickpeas

  • • groundnut or vegetable oil

  • • a knob of butter

  • • ½ a 283g jar of Patak’s jalfrezi curry paste

  • • 2 x 400g tins of chopped tomatoes

  • • 4 tablespoons balsamic vinegar

  • sea salt and freshly ground black pepper

  • • 2 lemons

  • • 200g natural yoghurt


To prepare your curry • Peel, halve and roughly chop your onion • Finely slice the chilli • Peel and finely slice the ginger and garlic • Pick the coriander leaves and finely chop the stalks • Halve, deseed and roughly chop the peppers • Break the green leaves off the cauliflower and discard • Break the cauliflower into florets and roughly chop the stem • Quarter the tomatoes • Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard • Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces • Drain the chickpeas To cook your curry • Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter • Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden • Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste • Stir well to coat everything with the paste • Add the cauliflower, the fresh and tinned tomatoes and the vinegar • Fill 1 empty tin with water, pour into the pan and stir again • Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on • Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time • When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice To serve your curry Delicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.


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