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Jalfrezi
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Total Time:
1 hour
Transform your abundance of cauliflower and assorted vegetables into a delightful dish. Enhance it with colorful peppers and easily adapt it for vegetarians by replacing the meat with chickpeas.
Ingredients:
  • 500 g chicken, lamb or beef
  • 500 g alliums (onion, leeks or a mixture of both)
  • 30 g ginger
  • 30 g green chillies or 2 teaspoons chilli powder
  • 30 ml vegetable oil
  • 2 tablespoons curry powder
  • 1 kg mixed veg (Mediterranean, root, leafy)
  • 500 ml curry base sauce
  • 500 ml tomato base sauce
  • lemon juice to taste
Instructions:
  • Cut the chicken, lamb, or beef into bite-size chunks. Finely chop the alliums and ginger, and finely chop and deseed the chillies if using. Heat oil in a large pan over medium heat. Add the chopped alliums, ginger, chillies or chilli powder, meat, and curry powder. Cook for 15 to 20 minutes until everything is golden and softened, stirring occasionally. Meanwhile, roughly chop the mixed vegetables, reserving any leafy greens for later. Add the chopped vegetables (except the leafy greens) to the pan and cook covered until softened. Note the liquid level, then add curry and tomato sauces and 750ml water. Bring to a boil, then simmer for 35 minutes. Check if the meat is cooked through and tender; if not, add more water and continue cooking. Add reserved leafy greens if using. Bring to a boil and cook until the curry has reduced. Season with lemon juice, sea salt, and black pepper to taste.

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