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Curry House Jalfrezi

Curry House Jalfrezi
Curry House Jalfrezi

Did you know that the spicy and flavourful jalfrezi has now knocked the tikka masala off its throne as Britain’s favourite curry? True story. And frankly, once you’ve tasted this plant-based version you’ll understand why. Be sure to taste the curry as you in order to get the spice just right. We promise you’ll never go shop-bought again.



For the curry

  • 1 large aubergine
  • 4 tbsp sunflower or olive oil
  • 1 onion
  • 1 red pepper
  • small bunch fresh coriander
  • 5 green bird’s-eye chillies
  • 12 cherry tomatoes
  • 3 tbsp curry powder
  • 1 tsp garam masala
  • 1⁄2–2 tsp hot chilli powder
  • 8 tbsp tomato purée
  • 500g cooked basmati rice, or use 2 x 250g bags microwavable basmati rice, to serve
  • Salt

For the stock

  • 1 onion
  • 5cm piece fresh ginger
  • 5 garlic cloves
  • 500ml + 1 tbsp water
  • 3 cherry tomatoes
  • 1⁄2 fresh red chilli
  • 1 tbsp sunflower or olive oil
  • 1⁄4 tsp ground coriander
  • 1⁄4 tsp ground cumin
  • 1⁄4 tsp ground fenugreek
  • 1⁄4 tsp ground turmeric
  • 1⁄4 tsp paprika


  • Baking tray
  • Fine grater or Microplane
  • Medium saucepan
  • Liquidiser


  1. 1.

    Preheat grill to 200°C

  2. 2.

    First cook the aubergine. Trim the aubergine and cut it into 2cm chunks. Spread over the baking tray. Sprinkle with 2 tablespoons oil and a good pinch of salt. Toss to coat. Grill for 15 minutes, turning occasionally. Remove when golden brown all over but not burnt.

  3. 3.

    Meanwhile, make the stock. Peel and finely chop the onion. Peel the ginger by scraping off the skin with a spoon and grate. Peel and grate the garlic. Put the ginger and garlic into a bowl and mix with 1 tablespoon water to make a paste.

  4. 4.

    Finely chop the red chilli and tomatoes. Pour the oil into the saucepan. Add the onions and sauté for 5 minutes. Add a teaspoon of the ginger and garlic paste. Add all the remaining spices and half the water and stir. Simmer for 10 minutes, until browned and reduced completely. Pour in the rest of the water, stir and transfer to the liquidiser. Blend to a smooth liquid. Clean out the pan.

  5. 5.

    Back to the curry. Peel and finely slice the onion. Cut the pepper in half and cut out the stem and seeds, then finely slice. Pick the leaves from the coriander. Finely chop the stems and roughly chop the leaves. Trim and finely slice two of the chillies. Quarter the tomatoes.

  6. 6.

    Pour the remaining oil into the clean saucepan. Place over a high heat. Add the onion, pepper and sliced chillies and fry for 3 minutes, stirring regularly. Stir in the chopped coriander stems and remaining ginger and garlic paste. Add the curry powder, garam masala, 1/4 teaspoon hot chilli powder, tomato purée, grilled aubergines and stock. Taste and add more salt, garam masala and chilli powder if needed. Stir in the tomatoes. Simmer gently for 10 minutes, stirring frequently, until slightly thickened.

  7. 7.

    Transfer to a serving dish. Cut the remaining chillies in half lengthways and use them to garnish the curry along with the chopped coriander leaves. Serve with the rice.