zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Cauliflower, carrot & mushroom jalfrezi

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Cauliflower, carrot & mushroom jalfrezi

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    3 onions, thinly sliced
    4 tsp vegetable oil
    350g essential Waitrose Frozen Cauliflower Florets
    3 large carrots, thinly sliced
    450g jar Patak’s Jalfrezi Sauce
    2 tsp vegetable bouillon powder
    500g pack mushrooms, quartered
    ½ x 28g pack coriander, chopped
    4 tbsp flaked almonds
    150g fat free Greek-style natural yogurt
     

    Method

    1. In a large pan fry the onions in 2 tsp of the oil, until deep golden, stirring frequently. Spoon onto a plate and reserve. Add the cauliflower and carrots to the pan with the jalfrezi sauce, bouillon powder and 300ml water and bring to a simmer. Cook gently for 10 minutes until the vegetables are tender and the sauce has thickened.

    2. Fry the mushrooms in the remaining oil until softened and lightly browned. Then add to the curry with about two-thirds of the coriander and cook for a further 5 minutes, adding a little extra water, if needed.

    3. Toast the almonds in a pan, with the reserved onions until golden.

    4. Serve topped with the yogurt, the onions, almonds and remaining coriander. Delicious with warm naan bread.

    Cook’s tip This curry can be frozen for up to one month. Cool in a freezer-proof box, then cover before freezing. Defrost thoroughly before reheating until piping hot throughout.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary