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Vegetable Jalfrezi Recipe

  • 8servings
  • 60minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, D, P
MineralsChromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large onion , peeled and chopped

  2. 1 tsp. hot chili paste

  3. a thumb-sized piece of fresh ginger , minced

  4. 2 cloves garlic ,minced

  5. a small bunch cilantro ,rinsed, chopped, stems and all

  6. 2 red bell peppers ,seeded and chopped

  7. 1 cauliflower , broken into florets

  8. 3 ripe tomatoes ,quartered

  9. 1 small butternut squash , peeled, seeded and chopped into inch size chunks

  10. 1 15 oz. can chick peas ,rinsed and drained

  11. vegetable oil

  12. a pat of butter

  13. 1/2 jar Patak's Jalfrezi curry paste

  14. 1 28 oz. can diced tomatoes

  15. 1/4 cup balsamic vinegar

  16. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Put a large pot on medium to high heat and add a couple of lugs of oil and the butter.

  2. Add the onions, chili paste, ginger, garlic, and cilantro stalks and cook for 10 minutes, until softened and golden.

  3. Add the peppers, butternut squash, chick peas, and jalfrezi curry paste.

  4. Stir well to coat everything with the paste.

  5. Add the cauliflower, the fresh and canned tomatoes, and the vinegar.

  6. Fill 1 empty can with water, pour into the pan, and stir again.

  7. Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on.

  8. Check the curry after a half hour and if it still looks too liquid, leave the lid off for the rest of the cooking time.

  9. When the veggies are tender, taste and add pepper.

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