I love a good old Jalfrezi. I tend to use it as a great way of cleaning out my refrigerator, you know, that last bit of summer squash, the remaining half of that red bell pepper etc. While I've listed a couple vegetables below, feel free to add in your own as its a great way to make use of leftovers.
- 1 tbsp of vegetable oil
- 1 medium onion (peeled and chopped)
- 1 red chili (desseeded and thinly sliced)
- 1 inch of fresh ginger (peeled and grated)
- 2 cloves are garlic (peeled and crushed)
- 2 red bell peppers (deseeded and chopped into chunks)
- 1/2 a small butternut squash (deseeded and chopped into chunks)
- 2 cups of chickpeas (tinned or hydrated)
- 1 cauliflower (chopped into florets)
- 2 cups of tomatoes (chopped, juices reserved)
- 4 tablespoons of Jalfrezi curry paste
- 2 cups of basmati rice
- 2 cardamon pods
- 3 tbsp of desiccated coconut
- 1 stick of cinnamon
- 1 tbsp of butter
- plain or Greek yogurt
- Fresh Coriander
Step 1: Place a large pot on a medium heat, add the vegetable oil, onions, chili, ginger & garlic, cook for 10 minutes until golden, then add the peppers, butternut, chickpeas, tomatoes and Jalfrezi paste. Add 1 cup of water and the cauliflower and reduce to a simmer for 45 minutes.
Step 2: Bring a pot of water to the boil, add the rice, coconut, cardamon and cinnamon, cook per packet instructions. Remove from the heat, drain any excess water, remove the cardamon pods and cinnamon, add the rice back to the warm pot, adding the butter and pinch of salt.
Step 3: Plate up the rice, top with the curry and garnish with the yogurt and fresh coriander.