JALFREZI RECIPES

Steps:

• 1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  2. Cut the chicken, lamb or beef into bite-size chunks.
  3. Peel (or trim) and finely chop the alliums and ginger. Finely chop and deseed the chillies (if using).
  4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
  5. Add the alliums, ginger, chillies or chilli powder, meat and curry powder. Cook for 15 to 20 minutes or until the meat and veg is golden and softened, stirring frequently.
  6. Meanwhile, roughly chop your mixed veg, keeping any leafy greens (if using) to one side for later.
  7. Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
  8. Note the liquid level in the pan, then pour in the curry and tomato sauces and 750ml of water.
  9. Bring to the boil, then reduce the heat and simmer for 35 minutes.
  10. Check that the meat is cooked through and tender – if not, add a splash more water and continue cooking until soft.
  11. Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced – the liquid should return to the same level as in step 8.
  12. Season to taste with lemon juice, sea salt and black pepper.

Steps:

• 1. Peel, halve and roughly chop the onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves, finely chopping the stalks. Halve, deseed and roughly chop the peppers.
  2. Click off and discard the green leaves from the cauliflower, then break the cauliflower into florets and roughly chop the stem. Quarter the fresh tomatoes.
  3. Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice into 2.5cm wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.
  4. Heat 2 tablespoons of oil and the butter in a large casserole pan on a medium-high heat, add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, or until softened and golden.
  5. Add the peppers, butternut squash, chickpeas and jalfrezi curry paste, then stir well to coat.
  6. Add the cauliflower, the fresh and tinned tomatoes, breaking the plum tomatoes up with the back of a spoon. Add the vinegar and 1 tin's worth of water, and stir again.
  7. Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, remove the lid for the rest of the cooking time.
  8. When the veg is tender, taste and season to perfection with sea salt, black pepper, and a squeeze of lemon juice.
  9. Delicious served with poppadoms or fluffy rice and with a few dollops of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.