Chickpea Jalfrezi Curry

WRITTEN BY

SERVES:

Prep Time:

10 MINUTES

Cook Time:

25 MINUTES

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!

_INGREDIENTS:

For the Curry:
2 green capsicums, cut into cubes
1 red onion, roughly diced
3 cloves garlic, minced
1 Tbsp minced ginger
300g tomatoes, cut into small pieces
250ml vegetable stock
2 tsp tomato paste
1 tin (400g) chickpeas, drained and rinsed
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
¼ tsp turmeric
¼ tsp chilli powder (optional – omit if you prefer a milder curry)
¼ tsp sugar
Oil for cooking
Salt and pepper, to taste
Fresh coriander, for garnish

FOR THE RICE:

2 cups rice
4 cups water

_{INSTRUCTIONS:}

Prepare the Vegetables:

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.

Cook the Base:

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.

Build the Sauce:

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.

Finish the Curry:

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.

Prepare the Rice:

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.