Foodie Friday: Veggie Jalfrezi Curry

veggiejalfrezi(Serves 8)

Ingredients:
1 tbsp sunflower oil
2 red onions, chopped
2 garlic cloves, crushed
1cm root ginger, grated
2 chillies, deseeded and chopped
450g jar jalfrezi sauce
400g can chopped tomatoes
650g butternut squash, chopped
1 cauliflower, broken into florets
Salt and ground black pepper
200g frozen peas
2 tbsp coriander leaves
Toasted mini naan breads, to serve

Method:
1. Heat the oil in a large flameproof casserole. Fry the onions for 5 minutes, to soften. Add the garlic, ginger and chillies, and cook for 1 minute.
2. Pour in the jalfrezi sauce and the chopped tomatoes. Fill the can with water and add to the casserole.
3. Add the butternut squash and cauliflower. Season with salt and ground black pepper and stir well. Cover and simmer gently for 30 minutes, until the vegetables are tender.
4. Stir in the frozen peas and cook for a further 2 minutes. Scatter with coriander leaves to serve.

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