Vegetable Jalfrezi (Recipe)

Vegetable Jalfrezi (Recipe)

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
½ a 283g jar of Patak 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

main courses | serves 8

The great thing about this curry is the slightly
sweet and sour flavour from the peppers.
Do experiment with other combinations of
vegetables such as courgettes,
aubergines or potatoes once youve mastered
this version “ bigger, chunkier veggies
need longer cooking times, so add them
at the start, and delicate veggies like peas and
spinach need only minutes,
so they can go in right at the end.
This will serve 8 people “
just halve the recipe if your pan isnt large enough,
or else freeze any leftovers.

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.

Post By: Zubia Kiran