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Vegetable jalfrezi

Vegetable jalfrezi

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Rating: 5 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal303
low infat9g
saturates2g
carbs42g
sugars23g
fibre9g
protein12g
salt1.7g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

Rating: 5 out of 5.23 ratings
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