Vegetable Jalfrezi
Ready In: 1 hr
Serves: 8
Ingredients
- 1 medium onion (Peeled, halved and roughly chopped)
- 1 fresh red chili (Finely sliced)
- 2 cm piece fresh gingerroot (Peeled and finely sliced)
- 2 garlic cloves (Peeled and finely sliced)
- fresh coriander (small bunch, leaves picked and left whole, stalks finely chopped)
- 2 red peppers (halved, desseded and roughly chopped)
- 1 cauliflower (florets seperated and stalk roughly chopped)
- 3 ripe tomatoes (quartered)
- 1 small butternut squash (Peeled, deseeded and roughly chopped into small pieces)
- 1 (400 g) tin chickpeas (Drained)
- 2 tablespoons vegetable oil
- 1 tablespoon vegan butter, subsitute
- 1⁄2 cup jalfrezi curry paste
- 2 (400 g) tins chopped tomatoes
- 4 tablespoons balsamic vinegar
- sea salt & freshly ground black pepper
- 2 lemons
Directions
- Put a large casserole-type pan on a medium to high heat and add 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.
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