Recipe

Banting Jalfrezi

Every Week We Deliver Everything You Need To Cook Amazing Meals

Banting Jalfrezi

Fragrant beef curry with yoghurt, coriander and pumpkin seeds. Served with roasted cauliflower.




Ingredients to serve 2

  • ½ head x cauliflower – cut into florets
  • 1 tbsp x pumpkin seeds
  • ½ x lemon – cut into wedges
  • ½ x onion – peel & chop finely
  • 20g x ginger – peel & chop finely
  • ½ x chilli – chop finely
  • 3 tsp x Jalfrezi Spice Mix
  • 1 clove x garlic – peel, grate finely & chop
  • ½ sachet x tomato paste
  • 250g x beef cubes
  • 2 x tomatoes – dice (1cm)
  • ½ x bell pepper – cut, remove the seeds & dice (1cm)
  • ½ cup x water (for the beef curry)
  • 60ml x yoghurt
  • 5g x fresh coriander – remove stalks
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 head x cauliflower – cut into florets
  • 2 tbsp x pumpkin seeds
  • 1 x lemon – cut into wedges
  • 1 x onion – peel & chop finely
  • 40g x ginger – peel & chop finely
  • 1 x chilli – chop finely
  • 6 tsp x Jalfrezi Spice Mix
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 sachet x tomato paste
  • 500g x beef cubes
  • 4 x tomatoes – dice (1cm)
  • 1 x bell pepper – cut, remove the seeds & dice (1cm)
  • 1 cup x water (for the beef curry)
  • 120ml x yoghurt
  • 10g x fresh coriander – remove stalks
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Cauliflower: Place the cauliflower florets on a tin foil lined baking tray with a drizzle of olive oil and some salt and pepper. Place the tray in the oven and roast for 15 minutes until golden and slightly charred.

Step 3

Pumpkin seeds: Place a small pan on high heat and dry toast the pumpkin seeds for 2 minutes until most of them have popped. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 4

Beef curry: Place a large pot on medium-high heat and add a knob of butter and a drizzle of olive oil. Add the onion, ginger and chilli and cook for 5 minutes, then add the Jalfrezi Spice Mix and the garlic. Cook for 1 minute until fragrant, then add the tomato paste and cook for 30 seconds to a minute. Add the beef cubes and season with salt and pepper, cook for 2 minutes until golden. Add the tomatoes, peppers and water (see quantity above for the beef curry). Let it simmer (bubble) for 7-9 minutes until the sauce thickens and the beef is cooked through, but still slightly pink inside. Turn off the heat and leave to stand for 3-4 minutes before serving.

Step 5

Serve the curry topped with the yoghurt, fresh coriander, toasted pumpkin seeds and a squeeze of lemon. Serve the roasted cauliflower on the side.