Ingredients

Veg
Cauliflower
Butternut squash
Onions
Tomatoes
Aubergines
Corgettes
Carrots
Potaotes
Peppers
Fry base
Onions
Chilies
Garlic
Ginger
Coriander stalks
Lemons or limes
Chickpeas
Chicken pieces/turkey/lamb
Patak’s jalfrezi curry paste
• 2 x 400g Tins of chopped tomatoes
• 4 tablespoons Balsamic vinegar
Sea salt and freshly ground black pepper
Tomaote paste
Suger substitue
Coconut oil
Coconut milk
To serve
Yougard
Pompadoms (microwave)
Cucumber ratie
Indian potatoes/cauliflower/or onions
Paste
Jalfrezi paste
2 cloves Garlic / a thumb-sized piece of fresh root ginger / 1 teaspoon turmeric /½teaspoon sea salt / 2 tablespoons groundnut oil / 2 tablespoons tomato purée / 1 fresh green chilli / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon brown mustard seeds / 1 teaspoon fenugreek seeds / 1 teaspoon coriander seeds
To make any of the above curry pastes
First peel the garlic and ginger • Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan • Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat • Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder • Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste

Description

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