vegetable jalfrezi
Ingredients
- • 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
- • 1/2 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
Details
Servings 8
Preparation
Step 1
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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