1. Put a large casserole-type pan on a medium to high heat and add oil and the butter 2. Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden 3. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste. Stir well to coat everything with the paste 4. Add the cauliflower, the fresh and tinned tomatoes and the vinegar 5. Fill 1 empty tin with water, pour into the pan and stir again 6. Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on 7. Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time 8. When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
