In a blender, place 4 of the chilis (cut in half), half the coriander, all of the garlic, ginger, all of the tomatoes (cut in half), vegetable oil, and the juice of 1 lime. Blitz your ingredients until your left with a relatively smooth paste. This will now be used as the base for your Jalfrezi sauce.
Roasted Vegetables -
Chop all your veg into similar sized pieces, roughly the size of your thumb. Next place all your veg in a large bowl, drizzle with oil, and add 1 teaspoon of cumin, garam masala, turmeric, and chili powder, and mix well until everything is coated. Now pour your vegetables onto a tray, and place them in a fan oven at 200 degrees, until soft and golden. Keep an eye on them, when they are soft they are done.
Cooking the Curry -
Place a large pot on a medium heat. Add a tablespoon of oil, next add your two onions (diced). Cook the onions until they become golden and soft, next add all of your remaining spices and cook until the onions and spices have combined. Now pour your Jalfrezi base in, and allow it to simmer for 5 minutes. Next add your coconut cream, double cream and sugar, and mix well. After a minute, taste, and season with salt if necessary. Place the lid on the pot, and leave your curry to cook on a low heat for 20 minutes. After 20 minutes, place your roasted veg into the curry and mix well. Your coconut Jalfrezi is now ready to serve
To Serve –
Chop the remaining chilli, and the other half of the coriander. Then serve each individual portion in a bowl, and top with lots of the chopped chili and coriander. Serve a slice of lime with each portion. Serve with rice. And enjoy!
