Jamie Oliver

Vegetable jalfrezi

A hearty, chunky veggie curry

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Vegetable jalfrezi

Serves 8
Cooks In1H 15M
DifficultySuper easy
Nutrition per serving
  • Calories
    245
    12%
  • Fat
    11.4g
    16%
  • Saturates
    3.2g
    16%
  • Protein
    9.3g
    21%
  • Carbs
    23.1g
    9%
  • Sugar
    12.5g
    14%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Ministry of Food
Recipe From

Jamie's Ministry of Food

Nutrition per serving
  • Calories
    245
    12%
  • Fat
    11.4g
    16%
  • Saturates
    3.2g
    16%
  • Protein
    9.3g
    21%
  • Carbs
    23.1g
    9%
  • Sugar
    12.5g
    14%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 medium onion
  • 1 fresh red chilli
  • 1 thumb-sized piece fresh root ginger
  • 2 cloves garlic
  • 1 small bunch fresh coriander
  • 2 red peppers
  • 1 cauliflower
  • 3 ripe tomatoes
  • 1 small butternut squash
  • 400 g tinned chickpeas
  • groundnut or vegetable oil
  • 1 knob butter
  • ½ x 283 g jar Patak\'s jalfezi curry paste
  • 2 x 400 g tinned chopped tomatoes
  • 4 tablespoons balsamic vinegar
  • sea salt
  • freshly ground black pepper
  • 2 lemons
  • 200 g natural yoghurt
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Method

To prepare your curry
Peel, halve and roughly chop your onion. Finely slice the chilli, then 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, then 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, then stir well to coat everything with the paste.

Add the cauliflower, the fresh and tinned tomatoes and the vinegar. Fill 1 empty tin 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 too liquidy, leave the lid off for the rest of the cooking time.

When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.

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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