Veggie jalfrezi

Name: Veggie jalfrezi
Total time: 1 h
Yield: 10
Ingredients: 500 g alliums (onions, leeks or a mixture of both); 30 g ginger; 30 g green chillies or 2 teaspoons chilli powder; 30 ml vegetable oil; 2 tablespoons curry powder; 1 kg mixed veg (Mediterranean, root, leafy); 500ml curry base sauce; 500ml tomato base sauce; 2 x 400 g tinned chickpeas; lemon juice to taste

Spice up dinner time

“Whether you have cauliflowers coming out of your ears or a wide variety of veg to use up, this recipe will see you right. It’s great with crunchy peppers, so feel free to chuck some in if you have any available. For a meat version, simply swap out the chickpeas for chicken, lamb or beef. ”

Serves 10

Cooks In1 hour plus chopping

DifficultySuper easy

Tesco Community Cookery School with Jamie Oliver Curry

Nutrition per serving

Calories 145 7%
Fat 5.4g 8%
Saturates 0.7g 4%
Sugars 7.9g 9%
Salt 0.1g 2%
Protein 6.9g 14%
Carbs 18.1g 7%
Fibre 5g -

Of an adult's reference intake

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

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Ingredients

500 g alliums , (onions, leeks or a mixture of both)
30 g ginger
30 g green chillies or 2 teaspoons chilli powder
30 ml vegetable oil
2 tablespoons curry powder
1 kg mixed veg , (Mediterranean, root, leafy)
500ml curry base sauce
500ml tomato base sauce
2 x 400 g tinned chickpeas
lemon juice , to taste

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Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

Tap For Ingredients

Method

Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Peel (or trim) and finely chop the alliums and ginger. Finely chop and deseed the chillies (if using).
Place a pan large enough to hold all the ingredients on a medium heat with the oil.
Add the alliums, ginger, chillies or chilli powder and curry powder. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
Meanwhile, roughly chop your mixed veg, keeping any leafy greens (if using) to one side for later.
Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
Note the liquid level in the pan, then pour in the curry and tomato sauces, the chickpeas (juice and all) and 750ml of water.
Bring to the boil, then reduce the heat and simmer for 35 minutes.
Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced – the liquid should return to the same level as in step 7.
Season to taste with lemon juice, sea salt and black pepper.