For our second recipe to celebrate National Curry Week 2015, we have chosen a brilliant vegetarian recipe from BBC Good Food
This great vegetable jalfrezi recipe includes delicious ingredients such as butternut squash, cauliflower, fresh peppers and red onion giving this curry an incredible flavour and taste to help you celebrate National Curry Week properly! This vegetable curry recipe is the perfect way to get your 5 a day and celebrate curry week, so take a look at this BBC Good Food recipe here and give it a try at home!
Ingredients:
- Half a 350g jar of jalfrezi curry paste
- 500ml of passata
- 1 red pepper
- 1 yellow pepper
- 400g of chickpeas, rinsed and drained
- 100g of natural yoghurt
- 1 green chilli
- 1 vegetable stock cube
- 1 small head cauliflower
- Half a butternut squash
- 2 red onions
- 1 tbsp of sunflower oil
- Coriander leaves with stalks chopped
- Boiled Rice
- Naan Bread
Instructions:
Step 1-Start by heating the sunflower oil. Then add the finley sliced red onions to the pand and cooker for no more than 10 minutes until they start to soften. Once you are happy the onions are cooked, add the jalfrezi paste and mix together well, before adding the butternut squash chunks, the cauliflower, vegetable stock cube, passata, 500ml of water and the coriander.
Step 2- Simmer for 20 minutes or so. You may need to add some water to the mixture if it appears to be too thick.
Step 3- After around 20 minutes, add in the chickpeas and peppers and leave to cooker for around 15 minutes more. You will know it is ready when the vegetables are softer and tender to touch. Add the yoghurt and the coriander leaves to the curry mixture.
Step 4-Stir in well before serving alongside the rice and naan bread. You can finish by garnishing this delicious vegetable jalfrezi with a few more coriander leaves.
Source: BBC Good Food
This week is National Curry Week and what better way to celebrate than cooking a delicious homemade curry in the shape of this spiced chicken balti.
Here at British Bakeware, we appreciate how busy life can be between work, household chores and picking the children up from school, and that’s before you start on the rest of the list! Well we have chosen a fantastic recipe from the good people over at BBC Good Food to help you celebrate National Curry Week 2015. The great thing about this recipe is that it can be prepared and cooked in just 35 minutes, which is no longer than a normal weekday meal would take. Featuring quinoa, which is a great source of protein, cashew nuts, coriander, chopped tomatoes, chicken and curry paste, this chicken balti is guaranteed to put a smile on your family and friends’ faces.
Ingredients:
- 4 chicken breasts
- 2 large onions
- 4 tbsp of Balti curry paste
- 200g quinoa
- 400g of chopped tomatoes
- 1 litre of chicken stock
- 50g of salted cashew nuts
- 1 tbsp of sunflower oil
- Small bunch of chopped coriander leaves
Instructions:
Step 1-To start your national curry week celebrations, simply heat the sunflower oil in a large frying pan or wok and add the onions. Fry until they are soft then set them to one side on a plate.
Step 2- Cut the chicken breasts up in to chunks and add to the frying pan, cooking them until the juices run clear. Then add the Balti paste and quinoa as well as the onions. Allow this to cook for a couple of minutes more before pouring in the 400g of chopped tomatoes.
Step 3- Allow the curry to simmer for around 25 minutes to half an hour until the quinoa is tender and has soaked up all of the delicious flavours.
Step 4-Just before serving this brilliant spiced chicken balti, add the cashew nuts and coriander along with salt and pepper to taste.
Source: BBC Good Food
