Vegetable jalfrezi recipe

This easy curry is packed full of vegetables. Just serve in warm bowls for a very satisfying meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the vegetable oil in a large saucepan. Add the onions, apple and garlic and cook, stirring, for 3 to 4 minutes. Stir in the curry paste and cook for a few seconds.

Step 2

Add the carrot, pepper, tomatoes, cauliflower, chickpeas and stock. Simmer, partially covered, for 25 to 30 minutes, adding a little extra stock or water if needed. At the same time, cook the rice in a large saucepan of gently boiling water. It will take about 30 minutes. (Use economy brands of canned tomatoes, chickpeas and lower-fat yoghurt to keep the cost of ingredients as low as possible.)

Step 3

Add the peas and coriander (if using) to the curry and heat for 2 to 3 minutes. Check the seasoning, adding a little ground black pepper if needed.

Step 4

Serve the vegetable curry on warmed plates, with the rice, topping each portion with 1 tablespoon of low-fat yoghurt. (Cool any leftovers quickly and refrigerate, covered, for up to 3 days. Make sure you reheat thoroughly before serving.)

↑Support creators by visiting their site 😊