Vegetable jalfrezi

Vegetable jalfrezi

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(18 ratings)

Prep: 15 mins Cook: 50 mins


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
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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



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

  • naan bread, to serve


  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.

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Comments, questions and tips

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18th Feb, 2020
Absolutely delicious. Never used butternut squash before or cauliflower as part of a curry. Amazing. Used creme fraiche instead of yoghourt. Definitely make again
Tressa Hommel's picture
Tressa Hommel
10th Nov, 2019
I made this for a potluck at work tomorrow and it is delicious! I wish I could upload a photo!
31st Aug, 2017
My husband is usually a right fuss-pot when it comes to vegetables but he gobbled this one down. We didn't have any passata so I used a tin of spaghetti hoops and it came out brilliant. I added some lamb for extra flavour. It's already a family favourite.
6th Aug, 2014
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! :)
10th Sep, 2013
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.
4th Sep, 2013
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.
11th Jul, 2013
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
22nd May, 2013
Great dish, packed with loads of veg. Kids loved it. Will defo make again.
12th May, 2013
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.
8th May, 2013
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.


7th Feb, 2018
Would this work with a batch of roasted cauliflower and squash? If so, how would cooking times be adjusted?
goodfoodteam's picture
12th Feb, 2018
Thanks for your question. If the squash and roasted cauliflower are already cooked we'd suggest adding them a few mins before the end of cooking time to thoroughly heat through and absorb some of the flavour. You won't need to simmer for as long as 20 mins in step 1 either. Try halving the time for 20 to 10 mins to give the sauce a chance to reduce a little.
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