Vegetable Jalfrezi

This spicy dish crams in loads of your 5-a-day!

4
20
40
Equipment: 
  • Frying pan
  • Wooden spoon
  • Measuring jug
  • Sharp knife
  • Chopping board
Ingredients: 
  • 1 tbsp sunflower oil
  • 2 red onions, thinly sliced
  • 175g jalfrezi curry paste
  • ½ butternut squash, chopped
  • 400g can chickpeas, drained and rinsed
  • 500ml water
  • 100g natural yogurt
  • 1 cauliflower, chopped
  • 1 vegetable stock cube
  • handful of fresh coriander leaves
  • 500ml passata
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 fresh green chilli, sliced
Simple steps: 
  1. Heat the oil in the frying pan
  2. Cook the onions on a low heat until soft
  3. Add the curry paste and stir
  4. Add the cauliflower, butternut squash, stock cube, passata and water, stir thoroughly
  5. Simmer for around 20 minutes
  6. Add the peppers, chickpeas and chilli and cook for a further 15 minutes or until the vegetables are soft
  7. Stir in the yogurt and coriander leaves

Great with boiled rice

Try adding cooked lamb for a meaty version!

Calories: 
440
Protein: 
12.3g
Fat: 
18.3g
Saturated fat: 
2.8g
Carbohydrates: 
56.5g
Sugars: 
10.1g
Salt: 
753mg
Dietary fibre: 
12.8g
Allergen information: 
Cannot guarantee nut free
Celery
Milk
Mustard
Sulphites
Sulphur Dioxide