Name: Vegetable jalfrezi
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp sunflower oil; 2 red onions thinly sliced; ½ 350g jar jalfrezi curry paste (we used Geeta's); ½ butternut squash cut into chunks; 1 small head cauliflower broken into florets; 1 vegetable stock cube; bunch coriander leaves, picked and stalks finely chopped; 500ml passata; 1 red pepper sliced; 1 yellow pepper sliced; 400g can chickpea drained and rinsed; 100g natural yogurt; 1 fresh green chilli sliced; boiled rice to serve; naan bread to serve

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Vegetable jalfrezi

Vegetable jalfrezi

Lucy Netherton

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.4 out of 5.26 ratingsRate

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A meat-free curry, low in saturated fat and packed with goodness from butternut squash, cauliflower, peppers and chickpeas

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
2 red onions

thinly sliced
½ 350g jar jalfrezi curry paste

(we used Geeta's)
½ butternut squash

cut into chunks
1 small head cauliflower

broken into florets
1 vegetable stock

cube
bunch coriander

leaves, picked and stalks finely chopped
500ml passata
1 red pepper

sliced
1 yellow pepper

sliced
400g can chickpea

drained and rinsed
100g natural yogurt
1 fresh green chilli

sliced
boiled rice

to serve
naan bread

to serve

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Nutrition: per serving

kcal303

low
fat9g

low
saturates2g
carbs42g
sugars23g
fibre9g
protein12g
salt1.7g

Method

step 1

Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.
step 2

Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.

Recipe from Good Food magazine, May 2013

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A star rating of 4.4 out of 5.26 ratings

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