Vegetable Jalfrezi curry
Packed with vegetables and bursting with flavour – no one will miss the meat! Feel free to vary the veg another week according to what you have in your fridge. You could use carrots instead of butternut squash – and even potatoes instead of cauliflower. Switch it up another time and use an aubergine instead of the peas.
SERVES 8 PREP 20 MINS
COOK 40 MINS
1tbsp sunflower oil
1 red onions, chopped
2 garlic cloves, crushed
1cm root ginger, grated
2chillies, deseeded and chopped
450g jalfrezi sauce
400g can chopped tomatoes
650g butternut squash, chopped
1 cauliflower, broken into florets
200g frozen peas
1 Heat oil in a large flameproof casserole. Fry onions for 5 mins, to soften. Add garlic, ginger and chilli and cook for 1 min.
2 Pour in the jalfrezi sauce, the can of tomatoes, then add a can full of water.
3 Tip in the butternut squash and cauliflower, season and stir to combine. Cover and simmer gently for 30 mins until the vegetables are tender.
4 Stir in the peas, cook for 2 mins and serve scattered with coriander. Tastes great with toasted naan bread.
Per serving: 150 cals, 6g fat (2.5g saturated) 17g carbs
Smart idea: Freezes well
BIG UP YOUR LEFTOVERS…..
Curried vegetable soup
Put 400g of the leftover curry into a processor with 600ml vegetable stock. Blitz until smooth. Warm through and serve with a dollop of soured cream, a few coriander leaves and ground black pepper. Soured cream coriander
Spiced veggi pilau
Measure 250ml (200g)of easy cook long grain rice into a measuring jug and put into a pan with 500ml salted water. Cover, bring to the boil, then simmer for 12 mins until the rice is tender and liquid absorbed. Warm through 750g leftover vegetable curry and tip into the pan of rice. Stir to thoroughly combine, adding 25g butter and a handful of mint leaves.