Vegetable Jalfrezi
This vibrant and aromatic jalfrezi curry is a delicious vegetarian dish packed with colorful vegetables and aromatic spices. The tender butternut squash, cauliflower, peppers, and chickpeas are simmered in a flavorful curry sauce made with jalfrezi paste and passata, creating a hearty and nutritious meal. Topped with a dollop of cooling yogurt and fresh coriander leaves, this curry is perfect served with fluffy rice and warm naan bread for a satisfying dinner any day of the week.
— Constant Cookbook
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 chickpeas , drained and rinsed
- 100g natural yogurt
- 1 fresh green chilli , sliced
- boiled rice , to serve
- naan bread , to serve
Instructions
- 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.
- 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.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 303 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.7 milligram of sodium
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