Vegetable jalfrezi

Serves 4 Prep 15 mins Cook 50 mins

1 tbsp sunflower oil

2 red onions, thinly sliced

1/2 350g jar jalfrezi paste

(we used Geeta’s)

1/2 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 and 1 yellow pepper, sliced 400g can chickpeas, drained

and rinsed

100g natural yogurt

1 fresh green chilli, sliced boiled rice and naan bread, to serve 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.

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.

PER SERVING 303 kcals, fat 9g, saturates 2g, carbs 42g, sugars 23g, fibre 9g, protein 12g, salt 1.7g