VEGETABLE JALFREZI
A meat-free curry, low in saturated fat and packed with goodness from butternut squash, cauliflower, peppers and chickpeas
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.
- Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.
Nutrition Facts : Calories 303 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.7 milligram of sodium
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