Black Bean & Mixed Onion Jalfrazi with Roasted Courgettes, Brown Rice & Red Cabbage Pickled Eggs
If you get cravings for spice like I do then this will really hit the spot. It’s also a much healthier alternative to a takeaway and although the paste can seem like a pain to make, you can cheat it and blend in a food processor which saves on time and won’t leave your arm aching. This hast to be a favourite dish when it comes to curry night and this definitely won’t disappoint.
Preparation Time – 10 minutes
Cooking Time – 35-40 minutes
For the paste add the following to a pestle and mortar -
2 Tsp cumin seeds – Lightly toasted
1 Tsp coriander seeds – Lightly roasted
1 Tsp Fenugreek seeds – Lightly roasted
2inch Ginger –Finely grated
2 Cloves of garlic – Peeled, crushed
Generous pinch of sea salt
1 Small green chilli (remove the seeds for less spice, leave for more)
1 Tbsp Coriander roots (washed)
1 Tsp Garam Masala
1 Tsp of Chilli powder
Big squeeze of tomato puree
Glug of groundnut oil
Curry Ingredients –
Glug of groundnut oil
1 Red onion – Cut in half then thirds
1 White Onion – Cut in half then thirds
3 Ripe tomatoes – Roughly cut into segments
1 Tin of tomatoes
3 Round (or regular) courgettes – Sliced into segments
Brown rice –Allow 75g per serving- Cook as per instructions
Handful of coriander – Roughly chopped
2 Spring onions – Finely sliced (green end included)
Jar of pickled red cabbage
3 Free Range Eggs – Boiled and left in the pickled juice from the cabbage
1 Red Chilli – Finely sliced
Start by slicing the courgette and roasting in the oven on 190 degrees Celsius with a glug of groundnut oil and a sprinkle of salt. Roast until they start to crisp up. This should take around 15-20 minutes.
Next get the paste made – Start by adding all dry seeds to a frying pan and allow to lightly roast for between 30 seconds and a minute, you should really start to smell them once they start to heat up. Transfer to your pestle and mortar or food processor and muddle/blitz until they become a powder. Next add in the ginger, garlic, chilli, coriander roots and pinch of sea salt and muddle/blitz again until you have a smooth paste start to form. Finally finish it off by adding in the spices followed by the tomato puree and oil.
NOTE – You can store this in an air tight jar for 2-3 days if you don’t want to use straight away.
Once your paste is ready add a glug of groundnut oil to a large pan and add in the onions, fry over a medium to high heat for a minute or so then add in your curry paste and gently cook off for a few minutes. Next add in the fresh tomatoes (saving one to add in just before you serve) pour in the tinned tomatoes and allow to cook for around 20-30 minutes on a medium heat. Add in the courgettes once everything is cooked or just before you’re about to serve.
Cook the rice as per instructions timing it so it’s ready when alongside the curry.
For the garnishes boil the eggs for around 4 minutes so they’re hard boiled before peeling and allowing to cool. Next place in a bowl of the vinegar from the red cabbage leaving for as long as possible to ensure they take the colour in. Be sure to turn them if they’re not completely covered and so the colouring is even. Prepare the remaining garnishes as noted, roughly or finely slicing and sprinkle over when serving.