Vegetable jalfrezi

• sunflower oil↗1 tbsp tbsp
• red onions↗2

  thinly sliced

• ½ 350g jar jalfrezi curry paste

  (we used Geeta's)

• ½ butternut squash

  cut into chunks

• small head cauliflower↗1

  broken into florets

• vegetable stock↗1

  cube

• bunch coriander

  leaves, picked and stalks finely chopped

• passata↗500ml ml
• red pepper↗1

  sliced

• yellow pepper↗1

  sliced

• can chickpea↗400g g

  drained and rinsed

• natural yogurt↗100g g
• fresh green chilli↗1

  sliced

• boiled rice

  to serve

• naan bread↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.

2. 2

   Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.