vegetable jalfrezi

servings
8

method

The great thing about this curry is the slightly sweet and sour flavor from the peppers. Do experiment with other combinations of vegetables such as courgettes, aubergines or potatoes once you’ve mastered this version – bigger, chunkier veggies need longer cooking times, so add them at the start, and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people – just halve the recipe if your pan isn’t large enough, or else freeze any leftovers.

To prepare your curry
• Peel, halve and roughly chop your onion
• Finely slice the chili
• 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 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

To serve your 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.

• from Jamie's Ministry of Food

Visit the Jamie Oliver Patak's page

ingredients

• 1 medium onion
• 1 fresh red chilli
• a thumb-sized piece of fresh root ginger
• 2 cloves of garlic
• a 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
• a knob of butter
• ½ a 283g jar of Patak’s jalfrezi curry paste
• 2 x 400g tins of chopped tomatoes
• 4 tablespoons balsamic vinegar
sea salt and freshly ground black pepper
• 2 lemons
• 200g natural yoghurt

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tried this recipe or a similar one? share your tips...

1. by France Losier, Ottawa Canada on Tue 15 May 2012 @ 15:04

Fantastic! I have been making this recipe a few times now and my friends love this vegetarian dish. Versatile, tasty and satisfying - Right on!

2. by taf on Tue 27 Mar 2012 @ 13:48

gonna make it tonight!!! stoked!!!

3. by Rohit Natani on Sun 18 Sep 2011 @ 12:47

ekdum bakwas hai........

4. by irene on Thu 15 Sep 2011 @ 19:20

I amazed that you would cook vegetables for 30 -45mins. 10-15 mins is more then enough so that the veg have a bite to them

5. by Agnes on Tue 23 Aug 2011 @ 20:24

You defenitely need a big pan! Mine was filled to the top. This dish is GREAT!!! I tried already a couple of receipes from the book and this was one of the best. All easy to make, the chopping takes most of the time. Thanx Jamie! Amsterdam, Augus 23rd

6. by Dawn Prior on Thu 11 Aug 2011 @ 06:44

Jamie ... your food is fantastic and your passion for getting great food on to all our plates is awsome ...well done for pushhing thins forward !!

7. by Snow on Thu 30 Jun 2011 @ 21:04

My family is big on exploring ethnic restaurants...And while its true that this dish did not taste like any of the authentic Indian dishes that I've tried, authentic or not, it was DELICIOUS!! I'm 17 and since both of my parents work until late at night, they've left the cooking up to me. I found this to be a very easy dish to prepare and you are left with more than enough leftovers for later. Next time though, I'll definitely opt for frozen cauliflower rather than chopping an entire one on my own!!! And I think I'll try adding some potatoes and carrots. I love you Jamie!! Thanks for another awesome recipe!! :)

8. by Ankita on Fri 03 Jun 2011 @ 20:19

Yo Anu, let's try and appreciate what Jamie is doing here. Also, he is making a dish that is globally accepted. Indian food is not easy to stomach by many people overseas. In addition, NOWHERE in the recipe he mentions this is authentic Indian cooking. He uses trial and error, like many chefs do. And this is 'vegetable' jalfrezi which is an assortment of vegetables. It can be ANY veggies and not specifically the ones you mention. Let's try something NEW! :) Go Jamie!

9. by Amrruta on Tue 24 May 2011 @ 05:16

hey, this is not the authenticatic vegetable jalfrezi, Jalfrezi is more closer ot stir fry with crunchy vegs in it, 500% sure does not have such gravey as looks in the photo. its does not have vegs like sqaush or chickpeas.

10. by matthewdawe on Tue 07 Sep 2010 @ 13:55

very nice inexpensive dish....lots and lots of flavour! not to spice but a nice spice

11. by silent pirate on Tue 09 Jun 2009 @ 12:55

now i actually dislike most of Jamie's dishes (ironic i know as i'm on this web site) BUT THIS CURRY IS THE BEST THING EVER!!
I can’t recommend it enough

12. by Genie25 on Wed 06 May 2009 @ 09:53

I made this the other day and was far from disappointed. It was delicious.
To anyone considering making this recipe go for it, but make sure your pan is huge!

13. by Anu on Tue 24 Mar 2009 @ 15:50

Hey, this recipe is miles away from being anywhere close to authentic. First drop the butternut squash and the chickpeas. Next in indian cooking, corrainder stalks/leaves never ever go into oil, they are meant to be added in the last stage of cooking or as garnish. Use carrots, peas, okra and potatoes instead - big size cuts of these veggies. This dish is lot like stir fry with some gravy rather than the curry that Jamie suggests. Jamie, if this is your version, then say so. But please don't suggest that its anything authentic indian cooking

14. by Lotten on Sun 22 Feb 2009 @ 21:01

This has nothing to do with the recipe above, but I have been searching for the perfekt cole slaw recipe forever and just can't find it. Please help! Lotten/Sweden

15. by Chrissy on Thu 15 Jan 2009 @ 18:09

Really gorgeous, loved it, made in half the time if you get the old man to chop the veg before you get home from work!

16. by Jo on Mon 17 Nov 2008 @ 21:21

A squeeze of lemon juice right at the end, and serve with a wedge. I dolloped some yogurt on top.

I made this last night, only used half a cauliflower (need a bigger pan!) so got about 5 servings from it.

Yum!!

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