Vegetable Jalfrezi

Discussion in 'Weight Watchers - Discover Plan Recipes' started by lydia150970, 28 November 2008 Social URL.

  1. lydia150970

    lydia150970 Gold Member

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    Sorry its taken my so long to post this, only just remembered this morning!

    Jamie Oliver's Vegetable Jalfrezi - absolutely gorgeous and 2.5 points per serving

    Serves 8 (freezes well)

    1 onion
    1 fresh red chilli
    thumb sized piece of fresh ginger
    2 cloves garlic
    small bunch fresh coriander
    2 red pepeprs
    1 cauliflower
    3 ripe tomatoes
    1 small BNS
    1 x 400g tin chickpeas
    Frylight
    1/2a 283g Jar Pataks Jalfrezi curry paste
    1 x 400g tin chopped tomatoes
    4 tablspns balsamic vinegar
    salt and pepper
    2 lemons
    200g natural yoghurt (I used Tescos HL low fat greek)

    1. Peel and roughly chop the onions, finely slice chilli, peel and finely slice ginger and garlic. Pick the coriander leaves and finely slice the stalks, have deseed and roughly chop the peppers, break the cauliflower into florets. Quarter the toms. Peel and roughly chop the BNS. Drain can of chickpeas.

    2. Spray large casserole pot with frylight and heat, add onions, chilli, ginger, garlic and coriander stalks and cook for 10 mins until softened and golden. Add peppers, BNS, drained chickpeas and curry paste. Stir well to coat everything with the paste.

    3. Add cauliflower, fresh and tinned toms and vinegar. Fill the 2 empty tins with water and pour into the pan and stir again.

    4. Bring to boil then turn heat down and simmer for 45 mins with the lid on. Check curry regularly to make sure it not drying out and add extra waster if it is.

    5. WHen the veg are tender, taste and add salt and pepper and a squeeze of lemon juice.

    6. Serve over rice with a dollop of yoghurt and garnish with some freshly chopped coriander leaves and a few lemon wedges.
     
    Karenlou likes this.
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