Vegetable jalfrezi

Vegetable jalfrezi

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

A meat-free curry, low in saturated fat and packed with goodness from butternut squash, cauliflower, peppers and chickpeas

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
303
protein
12g
carbs
42g
fat
9g
saturates
2g
fibre
9g
sugar
23g
salt
1.7g

Ingredients

  • 1 tbsp sunflower oil
  • 2 red onions, thinly sliced
  • ½ 350g jar jalfrezi curry paste (we used Geeta's)
  • ½ butternut squash, cut into chunks
  • 1 small head cauliflower, broken into florets
  • 1 vegetable stock cube
  • bunch coriander leaves, picked and stalks finely chopped
  • 500ml passata
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 400g can chickpeas, drained and rinsed
  • 100g natural yogurt
  • 1 fresh green chilli, sliced
  • boiled rice, to serve
  • naan bread, to serve

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Method

  1. Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.
  2. Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.

Recipe from Good Food magazine, May 2013

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Comments

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an5200's picture

Made this last night, like amy said it makes plenty - forgot to put the yogurt in but was still good - frozen and will add some yogurt in when re-heating!
Recommended! :)

amytuckwell's picture
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Loved this dish, especially the butternut squash! I didn't like the addition of fresh coriander so will leave this out next time, but that's just personal taste. I would also say that this recipe actually makes enough for around 6 people, not 4. Unless you're particularly hungry! Will definitely be making this one again.

cmerrick's picture

This was delicious, we had this last night as a reintroduction to cauliflower - my partner and I both had a dislike for this vegetable for many years, however in this curry it is delicious and has a nice bite and we both really enjoyed it. The ingredients make a large amount of food so we're having the other half for dinner this evening.

nikkinoodle40's picture

Loved the ingredients that went into the curry but turned out a bit tasteless and mild. I had used the buy ingredients option (love this option) and they had picked out jalfrezi sauce rather than paste. I've given it a low star rating but will not write it off until I try a paste rather than sauce. Watch this space

lizzafezza's picture

Great dish, packed with loads of veg. Kids loved it. Will defo make again.

sbradley's picture
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This was really nice. As the first reviewer said, you could taste the freshness of the veg. I didn't have any stock cubes, so I just added water and it was still really tasty. I also used half a green pepper with half a red one and yellow one because that's what I had. Will look forward to making it again.

whats4t's picture

Sorry, but if cauliflower and squash, especially cut into small pieces, was cooked for 40 to 45 minutes, would not look like the above picture! Would very likely be like a thick soup.

Frantic Flapjack's picture
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This was a lovely curry bursting with fresh tasting veg. It says it serves 4 but it actually made 6 generous helpings.

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