Ingredients
- 1 medium onion
- 1 fresh red chile
- a thumb-sized piece of fresh ginger root
- 2 cloves of garlic
- a small bunch of fresh cilantro
- 2 red bell peppers
- 1 cauliflower
- 3 ripe tomoatoes
- 1 small butternut squash
- 1 x 15 oz can of garbanzo beans
- peanut or vegetable oil
- a pat of butter
- 1/2 cup of jalfezi or medium curry paste, such as Patak's
- 2 x 14 oz cans of diced tomatoes
- 1/4 cup balsamic vinegar
- sea salt and freshly ground black pepper
- 2 lemons
- 1 cup natural yogurt
Preparation
Step 1
To prepare your curry:
Peel, halve and roughly chop your onion.
Finely slice the chile
Peel and finely slice the ginger and garlic
Pick the cilantro leaves and finely chop the stalks.
Halve, seed and roughly chop the bell peppers
Break the grean leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stalk.
Quarter the tomatoes
Carefully halve the butternut squash, then scoop out the seeds with a spoon and dicsard. Slice the squash into inch-sized wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces.
Drain the garbanzo beans.
To cook your curry:
Put a large casserole-type pan on a medium to high heat and add a couple lugs of oil and the butter.
Add the onions, chile, ginger, garlic and cilantro stalks and cook for 10 minutes, until softened and golden.
Add the peppers, butternut squash, drained garbanzo beans and jalfrezi curry paste.
Stir well to coat everything with the paste.
Add the cauliflower, the fresh and canned tomatoes and the vinegar.
Fill 1 empty can with water, pour into the pan and stir again.
Bring to a boil, then turn th heat down and simmer for 45 minutes with the lid on.
Check the curry after 30 mintues and, if it still looks too liquid, leave the lid off for the rest of the cooking time.
When the veggies are tender, taste and add salt and pepper - please season carefully and add a squeeze of lemon juice.