Recipe

Butternut Jalfrezi

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Butternut Jalfrezi

Fragrant butternut curry with yoghurt and pumpkin seeds. Served with toasted rotis.




Ingredients to serve 2

  • 1 tbsp x pumpkin seeds
  • ½ x butternut
  • 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
  • ½ x bell pepper – cut, remove the seeds & dice (1 cm)
  • 2 x tomatoes – dice (1cm)
  • 2 cups x water (for the curry)
  • 2 x rotis
  • 60ml x yoghurt
  • 5g x coriander
  • ½ x lemon – cut into wedges
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • butter (from your pantry)

Ingredients to serve 4

  • 2 tbsp x pumpkin seeds
  • 1 x butternut
  • 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
  • 1 x bell pepper – cut, remove the seeds & dice (1 cm)
  • 4 x tomatoes – dice (1cm)
  • 4 cups x water (for the curry)
  • 4 x rotis
  • 120ml x yoghurt
  • 10g x coriander
  • 1 x lemon – cut into wedges
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • butter (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

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 3

Butternut: Use a potato peeler to peel the butternut, then dice it into 1cm cubes and discard the seeds.

Step 4

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. Add the Jalfrezi Spice Mix and the garlic and cook for 1 minute until fragrant. Then add the tomato paste and cook for 30 seconds to a minute before adding the butternut cubes, tomatoes, bell pepper and water (see quantity above for the curry). Cover the pot with a lid and let it simmer (gently boil) for 20-25 minutes until the butternut softens and the sauce thickens.

Step 5

Rotis: Place a large dry pan on medium-high heat and toast the rotis for 30 seconds a side.

Step 6

Serve in a bowl, topped with the yoghurt, pumpkin seeds, coriander leaves and a squeeze of lemon. Serve the toasted rotis on the side.