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Vegetable jalfrezi
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Total Time:
1 hour 15 minutes
Exciting jalfrezi recipe with sweet and sour pepper flavor. Versatile with seasonal veggies.
Ingredients:
  • 1 medium onion
  • 1 fresh red chilli
  • 5 cm piece of ginger
  • 2 cloves of garlic
  • 1 bunch of fresh coriander (30g)
  • 2 red peppers
  • 1 cauliflower
  • 3 ripe tomatoes
  • 1 small butternut squash
  • 1 x 400 g tin of chickpeas
  • groundnut or vegetable oil
  • 1 knob of unsalted butter
  • ½ x 283 g jar of Patak's jalfezi curry paste
  • 2 x 400 g tins of quality plum tomatoes
  • 4 tablespoons balsamic vinegar
  • 2 lemons
  • 200 g natural yoghurt
Instructions:
  • Prepare the vegetables: peel and roughly chop the onion, finely slice the chilli, ginger, and garlic. Chop the coriander leaves and stalks, deseed and chop the peppers, remove the cauliflower leaves and break it into florets. Quarter the tomatoes and chop the butternut squash into wedges. Drain the chickpeas. In a large pan, heat oil and butter, then add the prepared ingredients and cook until softened and golden. Mix in curry paste, then add the remaining vegetables, water, and vinegar. Simmer covered for 45 minutes, removing the lid if too watery. Season with salt, pepper, and lemon juice. Serve with poppadoms, rice, yoghurt, coriander leaves, and lemon wedges. Enjoy!

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