Butternut Squash Jalfrezi
Serves 4
This recipe is a favourite of Mary’s friend Paula over on a visit from Ireland this month. As a vegetarian she is an expert at adapting meat recipes to vegetables, and this is a particularly tasty way to use up some of that glut of squashes.
600g diced butternut squash, swedes and carrots
2 celery sticks, finely chopped
1 onion, sliced
1 chili, finely chopped
2 cloves garlic crushed
1″ grated ginger
1 can tomatoes
1 jar jalfrezi sauce
Gently fry the onions in 2 tbsps vegetable oil for 5 mins, add the celery, garlic, chili and ginger and fry for a couple of minutes. Add the vegetables and stir round until coated and softened. Add the tomatoes and sauce, bring to the boil and simmer gently for 40-45 minutes.
Serve with rice.