Monday, November 16, 2009

Vegetable Jalfrezi

The great thing about this curry is the slightly sweet and sour flavour from the peppers and ability to experiment with other combinations of vegetables such as zucchini, aubergines or potatoes, plus it is a freezer-friendly dish. Moreover, it is another try of Jamie Oliver's recipes from 'Jamie's Ministry of Food'.

What we need:

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 or Jamie's version ( see recipe below)
2 x 400g tins of chopped tomatoes
4 tablespoons balsamic vinegar
sea salt and freshly ground black pepper
2 lemons
200g natural yoghurt

What we have to do:

1. Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter.
2. Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden
3. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste. Stir well to coat everything with the paste.
4. 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.
5. 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 vegetables are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.
6. Serve your curry with poppadums or rice, and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves ( here I used parsley) and a few lemon wedges for squeezing over.

P.S. Here's another way of serving this curry: I used naan bread and stuffed it with a mix of lettuce, then some tablespoons of curry and a drizzle of lemon juice. And it was just an amazing meatless snack!!! And I'm sure Jamie Oliver would approve of it as he is so open for experimenting with food!

Jelfrezzi curry paste:

What we need:

2 cloves of garlic, a thumb-sized piece of fresh root ginger, 1 teaspoon of tumeric, 1,5 teaspoon of sea salt, 2 tbsps groundnut oil, 2 tbsps tomato puree, 1 fresh ground chilli, a small bunch of coriander, 2 teaspoons cumin seeds, 1 teaspoon brwon mustard seeds, 1 teaspoon fenugreek seeds, 1 teaspoon coriander seeds.

What we have to do:

Peel garlic and ginger. Put a frying pan on a medium heat and add cumin, mustard, fenugreek and coriander seeds toa dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove from the heat. Add the toasted spices, and all the other ingredients into a food processor and ground them until a smooth paste.

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2 comments:

  1. The colors in this curry are just wonderful.

    ReplyDelete
  2. I love curry. This looks very hearty and healthy!

    ReplyDelete

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