Roasted Vegetable Jalfrezi Curry
Make a delicious vegan curry at home using roasted vegetables and our Jalfrezi Curry Pack.
Serves: 2 - 3/4 - 6 Suitable for vegans Ⓥ
Introduction
When roasted, butternut squash has a delectable caramelized flavour and buttery texture. Roasting your vegetables before adding them to the curry is another great way of adding more flavour, colour and texture to your meal.
Rafi’s Jalfrezi Curry Pack is a classic and versatile curry with savoury tones from cumin, curry leaves and fenugreek (methi). Rafi described this dish as the epitome of home cooking. The Jalfrezi recipe is based on a curry she would make most weeks.
Ingredients
| Serves 2 - 3 | Serves 4 - 6 |
| Jalfrezi Curry Pack (Serves 2 - 3) | Jalfrezi Curry Pack (Serves 4 - 6) |
| 175ml water | 300ml water |
| 250g butternut squash | 400g butternut squash |
| 200g courgette | 400g courgette |
| 200g (1/2 tin) Tinned Tomatoes | 400g Tinned Tomatoes |
| 50g frozen peas | 100g frozen peas |
| Oil | Oil |
| 1/2 lemon | 1 lemon |
| 1 spring onion to garnish | 2 spring onions to garnish |
| Salt to taste | Salt to taste |
Instructions
1. Preheat a baking tray in the oven at 200°C.
2. Prepare your butternut squash and courgettes by cutting them into chunky pieces.
3. Dress the chunks of butternut squash in 2 tbsp oil and pinch of salt. Then put on the hot baking tray and place in the oven for 10-15 minutes.
4. After 10-15 minutes, the squash will have taken on some colour. Dress the courgette in 2 tbsp oil and pinch of salt then place on the same baking tray for 5 - 10 minutes so the courgettes partly cook.
5. The butternut squash and courgette will now be ready to add to the curry when needed.
6. Empty the Jalfrezi Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
7. Add water and simmer for 5 minutes with the lid on.
8. Add tin chopped tomatoes. Mix well, cover and gently cook for 10 minutes.
9. Add the roasted butternut squash, courgette and keep the lid off at this stage to evaporate any excess moisture.
10. Add the frozen peas and let them cook for 5 minutes.
11. Squeeze some lemon juice into the curry, season with salt and garnish with finely sliced spring onions for a fresh finish. Ready to serve, enjoy!
