VEGETABLE JALFREZI

Steps:

• TO MAKE THE CURRY PASTE:.
• Firts peel the garlic and ginger.
• Put a Frying pan on a medium to high heat and add the spices for toasting to the dry pan.
• Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
• Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whizz to a powder.
• Either way, when you've ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste.
• TO PREPARE YOUR CURRY:.
• Peel, halve and roughly chop your onion.
• Finely slice the chilli.
• Peel and finely slice the ginger and garlic.
• Pick the coriander leaves and finely chop the stalks.
• Halve, deseed and roughly chop the peppers.
• Break the green leaves off the cauliflower and discard.
• Break the cauliflower into florets and roughly chop the stem.
• Quarter the tomatoes.
• Carefully halve the butternut squash then scoop out the seeds with a spoon and discard.
• Slice the squash into inch size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces.
• Drain the chickpeas.
• TO COOK YOUR CURRY:.
• Put a large casserole-type pan on a medium to high heat and add a couple of splashes of oil and the butter.
• Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden.
• Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste.
• Stir well to coat everything with the paste.
• Add the cauliflower, the fresh and tinned tomatoes and the vinegar.
• Fill the 2 empty tins with water, pour into the pan and stir again.
• Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on.
• Check the curry regularly to make sure it's not drying out, and add extra water if necessary.
• When the veg are tender, taste and add salt and pepper - season carefully! - and a squeeze of lemon juice.
• TO SERVE YOUR CURRY:.
• Serve with poppadums or fluffy rice, and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves, and a few lemon wedges for squeezing over.