Tuesday, 4 September 2012

Slow Cooker Cauliflower and Spinach Jalfrezi

Well it's MeatFreeMonday and I thought I'd have a play!  This was supposed to be a Balti but decided it should be Jalfrezi instead (minus Fenugreek, not my fave spice)!   I added the home-made paste to some chopped tomatoes as I feared it would be quite dry, and it turned out to be a good idea!
For the Jalfrezi Paste
Put these ingredients directly into a whizzer/blender!
2 cloves of garlic, chopped
2cm piece of ginger (or helper)
1 tsp turmeric
2 tbsp groundnut oil
2 tbsp tomato puree
1 fresh green chilli chopped
Small bunch of fresh coriander
Toast the following in a pan until popping, then pound with a pestle and mortar and add to the whizzer/blender contents!
2 tsp cumin seed
1 tsp brown mustard seed
1 tsp coriander seeds
Toasting seeds, aroma is amazing :)
Erm - whiz to a paste!  Some of the green chilli stayed still intact but I quite like that!

This now makes ups your basic Jalfrezi paste, which can be frozen for future use!

Ingredients
1 x jalfrezi paste as above
1 can of chopped tomatoes
1 onion chopped
1 large cauliflower trimmed and cut into size of your choice
1 can of green lentils drained
150g fresh spinach

Method
Put the cauliflower and lentils into the slow cooker.
Fry the onion until soft, then add the jalfrezi paste and chopped tomatos and bring to the boil
Add this to the slow cooker, stir and cook on low for 6 hours
Remove lid, stir, then add the spinach and cook for a further 30 minutes.

Serve with nann bread or rice, or whatever you like :)

Enjoy
Annie x

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