This Chickpea Jalfrezi Curry is the perfect way to celebrate the beauty of wonky veg! We’ve made ours with capsicums from this week’s box, but you can easily swap in whatever veggies you have - carrots, courgettes, or aubergine would go nicely. Packed with chickpeas and a warming blend of spices, it’s a no-fuss, one-pan meal that turns odds and ends into something seriously delicious. Serve it up with rice and naan for a simple, veggie-packed curry night that saves both time and food waste!
1. Roughly dice the red onion and cube the green capsicums.
2. Mince the garlic and ginger.
3. Chop the tomatoes into small pieces, lightly season with salt, and use a fork or potato masher to slightly crush them, releasing their juices.
4. Heat 2 Tbsp of oil in a large frying pan over medium heat.
5. Add the diced onion and cook until softened, about 5–6 minutes.
6. Stir in the garlic, ginger, garam masala, ground coriander, cumin, turmeric, and chilli powder (if using). Cook the spices for about 30 seconds until fragrant.
7. Mix in the tomato paste, ensuring it is well incorporated.
8. Pour in the crushed tomatoes and vegetable stock, then add the cubed capsicums.
9. Stir in the ¼ tsp sugar and allow the mixture to simmer for 10–15 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
10. Add the drained chickpeas to the pan and let the curry simmer for an additional 10–15 minutes.
11. Season with salt and pepper to taste.
12. While the curry simmers, rinse the rice under cold water until the water runs clear.
13. Bring 4 cups of water to a boil in a saucepan, then add the rice.
14. Reduce the heat to low, cover, and simmer for 10–12 minutes, or until the water is absorbed and the rice is cooked. Fluff with a fork before serving.
15. Spoon the hot curry over the rice or serve on the side.
16. Garnish with fresh coriander and serve with naan bread, if desired.
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