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iNGREDIENTS
- 1 tbsp sunflower oil
- 2 red onions, thinly sliced
- ½ 350g jar jalfrezi curry paste (we used Geeta's)
- ½ butternut squash, cut into chunks
- 1 small head cauliflower, broken into florets
- 1 vegetable stock cube
- bunch coriander leaves, picked and stalks finely chopped
- 500ml passata
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 400g can chickpea, drained and rinsed
- 100g natural yogurt
- 1 fresh green chilli, sliced
- boiled rice, to serve
- naan bread, to serve
direction
- STEP 1
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.
- STEP 2
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.