Vegetable jalfrezi recipe

How to make vegetable jalfrezi 1. Peel, halve and roughly chop your onion. Finely slice the chilli. Peel and finely slice the ginger and garlic. Pick the coriander leaves and finely chop the stalks.

Halve, deseed and roughly chop the peppers. Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stem.

Quarter the tomatoes. Carefully halve the butternut squash, then scoopout the seeds with a spoon and discard. Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces.

Drain the chickpeas.

Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter. Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden.

Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste. Stir well to coat everything with the paste.

Add the cauliflower, the fresh and tinned tomatoes and the vinegar.

Fill the two empty tins 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. Check the curry regularly to make sure it's not drying out, and add extra water if necessary. When the veg are tender, taste and add salt and pepper - please season carefully - and a squeeze of lemon juice.

Serve your curry with poppadums or fluffy rice and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.