For our second recipe to celebrate National Curry Week 2015, we have chosen a brilliant vegetarian recipe from BBC Good Food
This great vegetable jalfrezi recipe includes delicious ingredients such as butternut squash, cauliflower, fresh peppers and red onion giving this curry an incredible flavour and taste to help you celebrate National Curry Week properly! This vegetable curry recipe is the perfect way to get your 5 a day and celebrate curry week, so take a look at this BBC Good Food recipe here and give it a try at home!
- Half a 350g jar of jalfrezi curry paste
- 500ml of passata
- 1 red pepper
- 1 yellow pepper
- 400g of chickpeas, rinsed and drained
- 100g of natural yoghurt
- 1 green chilli
- 1 vegetable stock cube
- 1 small head cauliflower
- Half a butternut squash
- 2 red onions
- 1 tbsp of sunflower oil
- Coriander leaves with stalks chopped
- Boiled Rice
- Naan Bread
Step 1-Start by heating the sunflower oil. Then add the finley sliced red onions to the pand and cooker for no more than 10 minutes until they start to soften. Once you are happy the onions are cooked, add the jalfrezi paste and mix together well, before adding the butternut squash chunks, the cauliflower, vegetable stock cube, passata, 500ml of water and the coriander.
Step 2- Simmer for 20 minutes or so. You may need to add some water to the mixture if it appears to be too thick.
Step 3- After around 20 minutes, add in the chickpeas and peppers and leave to cooker for around 15 minutes more. You will know it is ready when the vegetables are softer and tender to touch. Add the yoghurt and the coriander leaves to the curry mixture.
Step 4-Stir in well before serving alongside the rice and naan bread. You can finish by garnishing this delicious vegetable jalfrezi with a few more coriander leaves.
Source: BBC Good Food