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Vegetable Jalfrezi
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Great for veggies, this traditional Indian dish also works well with prawns, fish or chicken, served with rice or Indian breads.
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 1tbsp vegetable oil
- ¼ tsp cumin seeds
- ½ tsp chopped garlic
- 2 medium courgettes, washed and cut into 4cm batons
- 3 portobello mushrooms, cut in half and thickly sliced
- 6-8 asparagus spears, peeled and cut into 4cm batons
- 8-10 baby corns, cut into quarters, lengthwise
- 4-5 tbsp of Jalfrezi sauce
- ½ tbsp finely chopped coriander
Method
- Heat the oil in a pan and sauté the cumin seeds and garlic. As the cumin seeds pop, add all the vegetables and sauté for 2-3 mins, searing the vegetables.
- Add the Jalfrezi sauce and toss well to reheat.
- Sprinkle over the chopped coriander leaves and serve immediately with rice or warm naan bread/chapatis.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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