Vegetable Jalfrezi
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Vegetable Jalfrezi  |
| Categories: | Vegetarian |
| Yield: | 8 Servings |
Ingredients
| 1 | medium | Onion | |
| 1 | Fresh red chilli | ||
| 1 | Thumb-sized piece of fresh root ginger | ||
| 2 | cloves | Of garlic | |
| 1 | small | Bunch of fresh coriander | |
| 2 | Red peppers | ||
| 1 | Cauliflower | ||
| 3 | Ripe tomatoes | ||
| 1 | small | Butternut squash | |
| 1 | x | 400g tin of chickpeas | |
| Groundnut or vegetable oil | |||
| 1 | Knob of butter | ||
| 1/2 | 283 g jar of Patak’s jalfrezi curry paste | ||
| 1 | x | 400g tin of chopped tomatoes | |
| 4 | tablesp. | Balsamic vinegar | |
| Sea salt and freshly ground black pepper | |||
| 2 | Lemons | ||
| 200 | grams | Natural yoghurt |
Source
| GoodFood Magazine, February 2009 |
| Edited *RK* 01/22/2009 by | |
| Ulrike Westphal |
Directions
To prepare your curry
· Peel, halve and roughly chop your onion
· Finely slice the chilli
· Peel and finely slice the ginger and garlic
· Pick the coriander leaves and finely chop the stalks
· Halve, deseed and roughly chop the peppers
· Break the green leaves off the cauliflower and discard
· Break the cauliflower into florets and roughly chop the stem
· Quarter the tomatoes
· Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard
· Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces
· Drain the chickpeas
To cook your curry
· Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter
· Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden
· Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste
· Stir well to coat everything with the paste
· Add the cauliflower, the fresh and tinned tomatoes and the vinegar
· Fill one empty tins with water, pour into the pan and stir again
· Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on
· Check the curry after 30 minutes and, if it still looks liquidy, leave the lid off for the rest of the cooking time.
· Check the curry regularly to make sure it’s not drying
· When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice
To serve your vegetable Jalfrezi/curry: Delicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.
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