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Veggie jalfrezi
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Total Time:
1 hour
Transform excess cauliflower and assorted veggies into a versatile dish. Elevate with colorful peppers and substitute chickpeas with your choice of meat like chicken, lamb, or beef.
Ingredients:
  • 500 g alliums (onions, 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)
  • 500ml curry base sauce
  • 500ml tomato base sauce
  • 2 x 400 g tinned chickpeas
  • lemon juice to taste
Instructions:
  • Follow the Tesco Community Cookery School's expert guidance with Jamie Oliver. Finely chop the alliums and ginger after peeling or trimming them. Deseed and finely chop the chillies if you choose to use them. Heat a large pan with oil over medium heat and add the chopped alliums, ginger, chillies or chilli powder, and curry powder. Cook for 15 to 20 minutes until the veggies are golden and soft, remember to stir occasionally. While that cooks, roughly chop your mixed veg, reserving any leafy greens for later. Add the chopped veg to the pan, excluding the leafy greens, and cook covered until softened. Note the liquid level, then stir in the curry and tomato sauces, chickpeas with liquid, and 750ml of water. Bring to a boil, then simmer for 35 minutes. Finally, add the reserved leafy greens, if using, and cook until the curry reduces back to the previous liquid level. Season to perfection with lemon juice, sea salt, and black pepper.

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