印度蔬菜咖哩芝士 Vegetable Jalfrezi

Vegetable-Jalfrezi

份量Serve:  8

材料 INGREDIENTS
1 中型洋蔥 1 medium onion
1 新鮮辣椒 1 fresh red chilli
1 塊 拇指大小的新鮮姜 1 thumb-sized piece fresh root ginger
2 瓣大蒜 2 cloves garlic
1 小束新鮮香菜 1 small bunch fresh coriander
2 紅椒 2 red peppers
1 棵椰菜花 1 cauliflower
3 隻熟的番茄 3 ripe tomatoes
1 小南瓜 1 small butternut squash
400 克 罐頭鷹嘴豆 400 g tinned chickpeas
花生或菜油 groundnut or vegetable oil
牛油 1 knob butter
半罐 283克裝的 印度 jalfezi 咖喱醬 ½ x 283 g jar Patak’s jalfezi curry paste
2罐 400克裝的切碎番茄 2 x 400 g tinned chopped tomatoes
4 湯匙醋 4 tablespoons balsamic vinegar
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
2 隻檸檬 2 lemons
200 克天然乳酪 200 g natural yoghurt

做法 Method
1. 準備咖喱: 幾洋蔥去皮,切半再稍為切碎。幾辣椒切幼絲,生薑和大蒜去皮切絲。取出香菜葉子,把香菜莖切碎。將紅椒切半、 去籽和切碎。
To prepare your curry: Peel, halve and roughly chop your onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves and finely chop the stalks. Halve, deseed and roughly chop the peppers.

2. 打椰菜花的葉拔掉。花椰菜分成小份,把莖切件。把番茄一分為四。
Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stem, then quarter the tomatoes.

3. 將南瓜切半,用勺子舀出南瓜子並丟棄。將南瓜切成條,約一寸大小,再切成小粒。將鷹嘴豆瀝乾。
Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.

4. 煮咖哩: 開中至大火,在大型砂鍋中添加油和牛油。加入洋蔥、 辣椒、 生薑、 大蒜、 香菜莖煮10分鐘至變軟和呈現金黃色。加入辣椒、南瓜、 鷹嘴豆和咖喱醬,攪拌至所以食材都被細醬汁包著。
To cook your curry: Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter. Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste, then stir well to coat everything with the paste.

5. 加入椰菜花、 番茄和醋。把一罐子份量的水加入在鍋中並攪拌。
Add the cauliflower, the fresh and tinned tomatoes and the vinegar. Fill 1 empty tin with water, pour into the pan and stir again.

6. 煮至沸騰,把火調低,蓋上蓋,燘煮 45 分鐘。燘煮30 分鐘後可開蓋檢查咖喱的狀態,如果看起來太水,剩下來的15分鐘可以不開蓋著煮。
Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time.

7. 當蔬菜煮淋,試味,如有需要可加適量的鹽、胡椒和檸檬汁。
When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.

8. 食用時可配以與印度脆餅 poppadums 或飯,加少許乳酪,撒上香菜葉子,於碟邊放上幾瓣檸檬備用。
Delicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.


More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/vegetable-jalfrezi

Special thanks on translation: Ms. Anita M Bailey

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