A meat-free curry, low in saturated fat and packed with goodness from butternut squash, cauliflower, peppers and chickpeas
Prep:15 mins
Serves 4
1 tbsp sunflower oil2 red onions, thinly sliced½ 350g jar jalfrezi curry paste (we used Geeta’s)½ butternut squash, cut into chunks1 small head cauliflower, broken into florets1 vegetable stock cubebunch coriander leaves, picked and stalks finely chopped500ml passata1 red pepper, sliced1 yellow pepper, sliced400g can chickpea, drained and rinsed100g natural yogurt1 fresh green chilli, slicedboiled rice, to servenaan bread, to serve
STEP 1Heat 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.STEP 2Add 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.
