Plant-Based
Chickpea jalfrezi curry - The jalfrezi curry is cooked using a stir fry method making it quick and easy. This version uses broccoli, baby corn and capsicum cooked in a spiced tomato curry, served with basmati rice. Although it is commonly a hot curry, the chilli has been kept separate here so that the dish can be enjoyed by all!
1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Peel and grate ginger. Slice onion, chop tomato, cut broccoli into small florets and halve corn lengthways. Deseed and slice capsicum.
3. Heat a pan over medium heat with 3 tbsp oil or butter. Add ginger, onion, tomato, crumbled stock cube, 2 tsp turmeric, 4 tsp garam masala and 4 tsp cumin to pan. Cook for 2-3 minutes, or until fragrant.
4. Stir in tomato paste and 2 cups water. Add remaining vegetables and toss to combine. Cook, stirring, for 5 minutes, or until tender.
5. Drain and stir through chickpeas. Season to taste with salt and pepper.
6. Divide rice and jalfrezi curry between plates. Slice chilli and roughly chop coriander, scatter over to taste and serve.
Tip!
Use coconut oil, if you have some, for a more authentic flavour.
2. Peel and grate ginger. Slice onion, chop tomato, cut broccoli into small florets and halve corn lengthways. Deseed and slice capsicum.
3. Heat a pan over medium heat with 3 tbsp oil or butter. Add ginger, onion, tomato, crumbled stock cube, 2 tsp turmeric, 4 tsp garam masala and 4 tsp cumin to pan. Cook for 2-3 minutes, or until fragrant.
4. Stir in tomato paste and 2 cups water. Add remaining vegetables and toss to combine. Cook, stirring, for 5 minutes, or until tender.
5. Drain and stir through chickpeas. Season to taste with salt and pepper.
6. Divide rice and jalfrezi curry between plates. Slice chilli and roughly chop coriander, scatter over to taste and serve.
Tip!
Use coconut oil, if you have some, for a more authentic flavour.
basmati rice 300g
ginger 50g
brown onion 1/2
tomato 1
broccoli 1
baby corn 1 punnet
green capsicum 1
stock cube 1
ground turmeric 2tsp
garam masala 4tsp
ground cumin
 4tsp
tomato paste 1/2 tub
chickpeas 400g
green chilli 1
coriander 1/2 bunch
From your pantry: Oil, salt & pepper
ginger 50g
brown onion 1/2
tomato 1
broccoli 1
baby corn 1 punnet
green capsicum 1
stock cube 1
ground turmeric 2tsp
garam masala 4tsp
ground cumin
 4tsp
tomato paste 1/2 tub
chickpeas 400g
green chilli 1
coriander 1/2 bunch
From your pantry: Oil, salt & pepper
