Jamie Oliver brings another good one. Thank you, Jamie. The recipe took a little longer than I expected because even though I read the whole recipe the day before the times needed did not stick. Oops – so be aware this takes a solid hour and a half to make but it is worth it. I also left out the cauliflower because I’m not crazy about that vegetable and doubled the butternut squash.
pat of butter
1 green chile
root of ginger
2 cloves of garlic
bunch of cilantro
2 butternut squash
1 15 oz can of garbanzo beans
1/2 cup Jalfrezi curry paste
2 cans of 14 oz diced tomatoes
1/4 balsamic vinegar
Jamie of course recommends to chop everything before you start cooking. I did not do this, but had helpful chopper. I set up rice before starting so that I could start it when I thought I was 25 minutes away from being done.
Start with the a large pot and heat the oil and butter. Add the garlic, onions, chile and cilantro stalks. Let this cook for about 10 minutes.
Then, add the peppers, butternut squash, drained garbonzo beans, and jalfrezi curry paste. Stir so that everything is coated. Add the fresh and canned tomatoes and the balsamic vinegar. Fill a can with water and add that to the pot. Bring everything to a boil and then let it simmer for about 45 minutes. Cover the pan for the first 30 minutes. At the very end, squeeze in the lemon juice.
For the rice I squeezed a lime and mixed in a handful of cilantro leaves. Add the curry on top of the rice, sprinkle on cilantro leaves and dollop on some yogurt.
This was delicious and that’s good because there is a lot still in the fridge. Yum.