Vegetable Jalfrezi

We have decided to try and do one vegetarian dish a week.  One thing I have found is that when you are cutting back, with regards to food, if you substitute with strong flavors your dishes are still just as satisfying.  Such is the case with this great curry.  It has lots of hearty vegetables in it and flavor to spare.  I also love a dish that can simmer away on the stove.

Vegetable Jalfrezi

inspired by Jamie's Food Revolution

1TBS of butter

2 TBS of canola oil

1 medium onion, diced

2 red bell peppers, diced

1 jalapeño, finely diced

1 2" piece of fresh ginger, peeled and diced

a small bunch of cilantro, stalks and leaves separated

1 large sweet potato, peeled and diced

1 head of cauliflower, chopped

2 small eggplants, chopped

1 15oz can of garbanzo beans, rinsed and drained

1/2 cup of curry paste (medium)

1/4 cup of balsamic vinegar

salt and pepper

2 15oz cans of diced tomatoes

2 tomatoes, chopped

In a large pot heat the oil and butter over medium-high heat.  Add the onions, peppers, ginger, jalapeño, and chopped cilantro stalks.  Cook for about 7-10 minutes and then add the sweet potato, eggplant, beans, and curry paste.  Stir well and then add the cauliflower, canned tomatoes, and fresh tomatoes.  Once everything is combined well add the balsamic vinegar and 1/4 cup of water.  Bring the pot to a boil, cover, and simmer for 45 minutes.  Check the curry at this point for seasoning and add salt and pepper as needed.  I used about 1/4 tsp of each.  Also if the curry is too thin, simmer for 30 minutes with the cover off.  If it looks like the right consistency, simmer for another 30 minutes with the top on.  Serve with rice or couscous and a garnish of cilantro leaves.  Enjoy!