Heat the vegetable oi in a large saucepan. Add the onions,
apple and garlic and cook, stirring for 3-4 minutes. Stir in the
curry paste and cook for a few seconds.
Add the carrot, pepper, tomatoes, cauliflower, chickpeas and
stock. Simmer partially covered, for 25-30 mins, adding a little
extra stock or water if needed. At the same time, cook the rice
in a large pan of gently boiling water for a bout 30 mins.
Add the peas and coriander and heat for 2-3 mins. Check the
seasoning, adding a little pepper if needed. Serve the curry
and rice, topping each portion with 1 tbsp of yoghurt.
Originally Submitted
6/17/2013
0 Out of 5 from
0 reviews
You can add this Vegetable jalfrezi recipe to your own private DesktopCookbook.
