Vegetable Jalfrezi

Time

Prep 60 min · Cook 15 min · 75 min total

Difficulty

medium

1. 1

   To make the curry paste:. Firts peel the garlic and ginger. Put a Frying pan on a medium to high heat and add the spices for toasting to the dry pan.

2. 2

   Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.

3. 3

   Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whizz to a powder.

4. 4

   Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.

5. 5

   To prepare your curry:. Peel, halve and roughly chop your onion. Finely slice the chilli. Peel and finely slice the ginger and garlic.

6. 6

   Pick the coriander leaves and finely chop the stalks. Halve, deseed and roughly chop the peppers.

7. 7

   Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stem.

8. 8

   Quarter the tomatoes. Carefully halve the butternut squash then scoop out the seeds with a spoon and discard.

9. 9

   Slice the squash into inch size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces.

10. 10

    Drain the chickpeas. To cook your curry:. Put a large casserole-type pan on a medium to high heat and add a couple of splashes of oil and the butter.

11. 11

    Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden.

    10 min
12. 12

    Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste. Stir well to coat everything with the paste.

13. 13

    Add the cauliflower, the fresh and tinned tomatoes and the vinegar. Fill the 2 empty tins with water, pour into the pan and stir again.

14. 14

    Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry regularly to make sure it's not drying out, and add extra water if necessary.

    45 min
15. 15

    When the veg are tender, taste and add salt and pepper - season carefully! - and a squeeze of lemon juice.

16. 16

    To serve your curry:. Serve with poppadums or fluffy rice, and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves, and a few lemon wedges for squeezing over.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.

Swaps

apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.