Vegetarian Jalfrezi Recipe:

1.

Peel and slice the red onion finely. Chop the yellow pepper into bite-sized pieces. Place the large, deep-sided pan and a drizzle of vegetable oil over a medium-high heat. Once hot, add the sliced onion and chopped pepper with a pinch of salt and cook for 5 minutes until starting to soften.

2.

Meanwhile, chop the green beans and cherry tomatoes in half. Peel and slice the garlic. Chop the green chilli into rounds. Drain and rinse the butter beans. Stir 130ml veg oil (500ml) boiled water and stir in the tomato paste. 

3.

Once the onion and pepper are starting to soften, add the chopped green beans to the pan with the drained butter beans, chilli slices, ginger paste, garlic slices, garam masala and smokey blend and cook for 1 minute. 

4.

Add the cherry tomatoes and stock and bring to the boil over a high heat. Once boiling, cover with the lid and reduce the heat to medium. Cook for 7-8 (10-12) minutes or until the tomatoes have broken down, the veg is tender and the sauce has thickened.

5.

Pick the coriander leaves from the stalks. Chop the stalks finely and stir them through the sauce. Taste for seasoning, adding salt and pepper if needed. Serve in bowls garnished with the coriander leaves.