Veggie curry feast
You don't need meat to make a tasty curry. Transform vegetables and pulses into mouthwatering meals with a sprinkling of spice.
by Rick Stein
According to a poll featured in the British Curry Club鈥檚 in-house magazine, the jalfrezi is now the most popular choice in Britain鈥檚 Indian restaurants. In many Indian restaurants, however, they list 鈥榡alfrezi鈥�, 鈥榬ogan josh鈥�, 鈥榙opiaza鈥�, and then simply change the main ingredient from mutton to chicken to vegetable, so you get the impression it鈥檚 always the same sauce. This paneer curry recipe is perfect for its main ingredient.
This meal, if served as four portions, provides 258kcal, 16g protein, 13g carbohydrate (of which 11.5g sugars), 15g fat (of which 5g saturates), 4g fibre and 1.3g salt per portion.
