This versatile curry also works with any substantial vegetables you have left over in the fridge.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Fry the onions in 2 tsp of the oil in a large saucepan, stirring often, until dark golden. Spoon onto a plate and reserve. Add the cauliflower and carrots to the pan with the jalfrezi sauce, bouillon and 300ml water, then bring to a simmer. Cook gently for 10 minutes, until the vegetables are tender and the sauce has thickened.
Fry the mushrooms in the remaining oil until softened and lightly browned, then add to the curry with about 2/3 of the coriander and cook for a further 5 minutes, adding a little extra water, if needed.
Toast the almonds in a pan with the reserved onions, until golden. Serve the curry topped with the yogurt, onions, almonds and remaining coriander. Delicious with warm naan bread.
This curry can be frozen for up to a month, so nothing need go to waste. Cool in a freezerproof container, then cover before labelling and freezing. Defrost thoroughly, before reheating until piping hot throughout.
Typical values per serving when made using specific products in recipe
Energy | 1,635kJ/ 392kcals |
|---|---|
Fat | 21g |
Saturated Fat | 2.8g |
Carbohydrates | 32g |
Sugars | 25g |
Fibre | 9.9g |
Protein | 13g |
Salt | 1.7g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
