Solo: Banting Jalfrezi

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Solo: Banting Jalfrezi

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

Ingredients to serve 1

  • ¼ head x cauliflower – cut into florets
  • ½ tbsp x pumpkin seeds
  • ¼ x lemon – cut into wedges
  • ¼ x onion – peel & chop finely
  • 10g x ginger – peel & chop finely
  • ¼ x chilli – chop finely
  • 1½ tsp x Jalfrezi Spice Mix
  • ½ clove x garlic – peel, grate finely & chop
  • ¼ sachet x tomato paste
  • 125g x beef cubes
  • 1 x tomato – dice (1cm)
  • ¼ x bell pepper – cut, remove the seeds & dice (1cm)
  • ¼ cup x water (for the beef curry)
  • 30ml x yoghurt
  • 3g 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)


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 tomato, pepper and water (see quantity above for the beef curry). Let it simmer (bubble gently) 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.