Vegetable jalfrezi

Prep: 15 mins Cook: 50 mins

Easy

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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal303
  • fat9g
  • saturates2g
  • carbs42g
  • sugars23g
  • fibre9g
  • protein12g
  • salt1.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 red onion, 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
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 vegetable stock cube
  • bunch coriander leaves, picked and stalks finely chopped
  • 500ml passata
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 400g can chickpea, drained and rinsed
  • 100g natural yogurt
  • 1 fresh green chilli, sliced
  • boiled rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • naan bread, to serve

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

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
4

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.

carlyjbrown86'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
5

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
4

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…