Servings: 4
Calories:
Ingredients
- Jalfrezi paste - I used the recipe here to make the paste and substituted the oil for water: http://www.jamieoliver.com/recipes/uncategorised-recipes/easy-homemade-curry-pastes/
- 2 red onions finely sliced
- 500 ml boiling water
- 1 teaspoon plant-based bouillon or stock
- half a head of a medium cauliflower broken into florets
- two handfuls of spring cabbage or cavolo nero
- 1 yellow
- 1 red pepper finely sliced
- 1 head broccoli broken into small florets
- 400 g can chickpeas in water drained
- 500 ml passata
- as much as you want of brown rice washed and cooked as per the packet instructions
- fresh coriander to decorate
Instructions
- Add two inches of water to a large pot and then add the red onions. Cook for 6-8 minutes, adding more water if the water evaporates. You're looking for the onions to start to break down and caramelize.
- Add your homemade paste and stir into the onions, then add your cauliflower florets, stock, water and passata then cook for a further 15-20 minutes. You're looking for the cauliflower to begin to get soft and the sauce to thicken.
- Add the drained chickpeas, peppers, broccoli and cabbage or cavolo nero. Cook for a further 15-20 minutes until the vegetables are cooked through.
- Serve on a bed of brown rice and scatter with some coriander leaves, and if you fancy a few toasted almonds and finely sliced red chilli.
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