Vegetable Jalfrezi curry

Just £5.75

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

2tbsp coriander

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

SAVE MONEY!

BIG UP YOUR LEFTOVERS…..



Curried vegetable soup

Just 40p

Serves 2

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

Just 28p

Serves 2

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.