How to make it

  • Put a large pot on medium to high heat and add a couple of lugs of oil and the butter.
  • Add the onions, chili paste, ginger, garlic, and cilantro stalks and cook for 10 minutes, until softened and golden.
  • Add the peppers, butternut squash, chick peas, and jalfrezi curry paste.
  • Stir well to coat everything with the paste.
  • Add the cauliflower, the fresh and canned tomatoes, and the vinegar.
  • Fill 1 empty can with water, pour into the pan, and stir again.
  • Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on.
  • Check the curry after a half hour and if it still looks too liquid, leave the lid off for the rest of the cooking time.
  • When the veggies are tender, taste and add pepper.

Reviews & Comments 7

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  • otterpond 9 years ago
    What a fabulous stew. Butternut squash is one of my favorite things. This is a terrific showcase for it.
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  • sitbynellie 9 years ago
    Very nice! Love Patak's curry pastes, I think hubby would eat veg this way!
    Thanks for posting!
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  • sheba 10 years ago
    Will be trying this
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  • valinkenmore 10 years ago
    Sounds incredible! Thanks for posting.
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  • Amber411 10 years ago
    I love Jamie Oliver, great recipe! Thanks for sharing
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  • pleclare 10 years ago
    Another winner. Will have to check out that book!!
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  • goodeat 10 years ago
    Sound and look so good!
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