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Vegetable & chick pea jalfrezi

Vegetable & chick pea jalfrezi


Crispy chick peas add a moreish topping to this comforting curry

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    2342kj 558kcal
  • Fat
    Low 25%
  • Saturates
    Low 9%
  • Sugar
    Low 23%
  • Salt
    Low 26%

% of adult’s reference intake | Carbohydrates per serving : 75g

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Big Bag Option


  • 330g sweet potatoes, peeled and chopped
  • 1 red onion, diced
  • 1/2 large cauliflower
  • 2 courgettes, diced
  • 1 1/2 tbsp rapeseed oil
  • 400g can Co-op chick peas, drained and rinsed
  • 1 tsp medium curry powder 150g Co-op 0% fat Greek style natural yogurt
  • 100g cucumber, deseeded and grated
  • 1/2 tsp Co-op garlic paste
  • Small handful mint or coriander, chopped
  • 450g jar jalfrezi cooking sauce
  • 2 Co-op garlic & coriander naan breads, torn in half


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Toss the sweet potato, onion, cauliflower and courgette in 1 tbsp of the oil, and spread out in a roasting tin
  3. Roast for 30-35 mins, stirring occasionally, until golden
  4. Meanwhile, toss the chick peas with the remaining oil and the curry powder until well coated
  5. Spread out on a baking tray and cook on the shelf below the veg for 25-30 mins
  6. Make a raita by stirring together the yogurt, grated cucumber, garlic paste and most of the herbs, then chill until needed
  7. Once the vegetables are golden, tip into a saucepan and pour over the jalfrezi sauce, along with 100ml water
  8. Simmer for 5-10 mins, or until the sauce is thickened
  9. Heat the naan breads in the oven
  10. Divide the curry between four bowls, top with the crispy chick peas and sprinkle with the remaining herbs
  11. Serve with the naan breads on the side and the raita for dipping

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