Substances
- 1 tbsp sunflower oil
- 2 red onions, thinly sliced
- ½ 350g jar jalfrezi curry paste (we feeble Geeta’s)
- ½ butternut squash, cut again into chunks
- 1 minute head cauliflower, broken into florets
- 1 vegetable stock dice
- 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 pure yogurt
- 1 fresh green chilli, sliced
- boiled rice, to abet
- naan bread, to abet
System
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STEP 1
Heat the oil in a colossal frying pan. Add the onions and cook over a low warmth for roughly 8-10 minutes till comfy, stirring them repeatedly and adding a splash of water if they originate to stick. Add the paste and mix successfully, then add the squash, cauliflower, stock dice, coriander stalks, passata and 500ml water. Simmer for 20 minutes, adding some extra water if it gets too thick.
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STEP 2
Add the peppers and chickpeas, and cook for 15-20 minutes extra, till the entire veg is comfy. Chase in the yogurt and most of the coriander leaves. Aid scattered with the remaining of the coriander and the sliced chilli, with rice and naan bread on the aspect.