Bosh! vegan curry house jalfrezi recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bosh curry house jalfrezi By You Magazine - April 7, 2019 The stock for this flavourful vegan jalfrezi curry can be prepared in advance and frozen or kept in the fridge in an airtight container. Lizzie Mayson SERVES 3-4 1 large aubergine 4 tbsp sunflower or olive oil 1 onion 1 red pepper small bunch of fresh coriander 5 green bird’s-eye chillies 12 cherry tomatoes 3 tbsp curry powder 1 tsp garam masala 1/4-2 tsp hot chilli powder, to taste 8 tbsp tomato puree 500g cooked basmati rice (or use 2 x 250g bags microwavable basmati rice), to serve salt FOR THE STOCK 1 onion 5cm piece fresh ginger 5 garlic cloves 500ml plus 1 tbsp water 1/2 fresh red chilli 3 cherry tomatoes 1 tbsp sunflower or olive oil 1/4 tsp ground coriander 1/4 tsp ground cumin 1/4 tsp ground fenugreek 1/4 tsp ground turmeric 1/4 tsp paprika 1. Preheat grill to 200C/gas 6. Trim the aubergine and cut it into 2cm chunks. Spread over a baking tray. Sprinkle with 2 tablespoons oil and a good pinch of salt. Toss to coat. Grill for 15 minutes, turning occasionally. Remove when golden brown all over but not burnt. 2. Meanwhile, make the stock. Peel and finely chop the onion. Peel the ginger by scraping off the skin with a spoon and finely grate. Peel and grate the garlic. Put the ginger and garlic into a bowl and mix with 1 tablespoon water to make a paste. 3. Finely chop the red chilli and tomatoes. Place a medium saucepan on a medium heat and pour in the oil. Add the onion and saute. for 5 minutes. Add a teaspoon of the ginger and garlic paste. Add all the remaining spices and half the water and stir. Simmer for 10 minutes until browned and reduced completely. Pour in the rest of the water, stir and transfer to a liquidiser. Blend to a smooth liquid. Clean out the pan. 4. Back to the curry. Peel and thinly slice the onion. Cut the pepper in half and cut out the stem and seeds, then thinly slice. Pick the leaves from the coriander. Finely chop the stems and roughly chop the leaves. Trim and thinly slice two of the chillies. Quarter the tomatoes. 5. Pour the remaining oil into the clean saucepan. Place over a high heat. Add the onion, pepper and sliced chillies and fry for 3 minutes, stirring regularly. Stir in the chopped coriander stems and remaining ginger and garlic paste (from making the stock). Add the curry powder, garam masala, 1/4 teaspoon hot chilli powder, the tomato puree, grilled aubergine and stock. Taste and add more salt, garam masala and chilli powder if needed. Stir in the tomatoes. Simmer gently for 10 minutes, stirring frequently, until slightly thickened. 6. Heat the rice or cook it following the instructions on the packet. Transfer to a serving dish. Cut the remaining chillies in half lengthways and use them to garnish the curry along with the chopped coriander leaves. Serve with the rice. BUY THE BOOK WITH 20% OFF Bish Bash Bosh! by Henry Firth and Ian Theasby is published by HQ, price £20. To order a copy for £16 until 21 April go to mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved