Veggie curry feast
You don't need meat to make a tasty curry. Transform vegetables and pulses into mouthwatering meals with a sprinkling of spice.
by Rick Stein
According to a poll featured in the British Curry Club’s in-house magazine, the jalfrezi is now the most popular choice in Britain’s Indian restaurants. In many Indian restaurants, however, they list ‘jalfrezi’, ‘rogan josh’, ‘dopiaza’, and then simply change the main ingredient from mutton to chicken to vegetable, so you get the impression it’s always the same sauce. This paneer curry recipe is perfect for its main ingredient.
This meal, if served as four portions, provides 258kcal, 16g protein, 13g carbohydrate (of which 11.5g sugars), 15g fat (of which 5g saturates), 4g fibre and 1.3g salt per portion.
