veg_curry

Vegetable Jalfrezi

by Moove Agency in Beat the takeaway

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

serves

4 People

prep_img

20 minutes

cook

40 minutes

Equipment

  • Frying pan
  • Wooden spoon
  • Measuring jug
  • Sharp knife
  • Chopping board

Ingredients

  • 1 onion
  • 800grams skinless and boneless chicken
  • 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

Nutrition

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

Vegetable stock cube and curry paste allergens vary – check labels

Mustard

Sulphites