Vegetable jalfrezi curry
SERVES 4
Ditch expensive takeaways and make this easy curry instead, filled with hearty veg.
YOU WILL NEED
1 tbsp vegetable oil
1 red onion, chopped
2 garlic cloves, crushed
1cm piece ginger, grated
1-2 chillies, deseeded and chopped
450g jalfrezi cooking sauce
400g tin chopped tomatoes
650g butternut squash, chopped into small pieces
1 cauliflower, broken into florets
200g frozen peas
Coriander leaves, to serve (optional)
Rice or warm naan bread, to serve (optional)
HOW TO DO IT
1 Heat the oil in a large pan. Fry the onion for 5 mins to soften, then add the garlic, ginger and chilli, and cook for 1 min.
Add the jalfrezi sauce, tomatoes and 1 tin of water, butternut squash and cauliflower to the pan and stir well. Bring to the boil, then reduce the heat and simmer for 30 mins, stirring occasionally, until the vegetables are tender.
