Bring bold Indian flavours to your table with this Indian-Style Jalfrezi with Sweet Potato, Aubergine & Coconut. Tender vegetables are simmered in a mildly spiced tomato sauce infused with ginger and chilli, complemented by creamy coconut and finished with fresh herbs. A deliciously warming and vibrant dish, perfect served with fluffy basmati rice or warm naan bread.
This recipe uses:
Tilda Jalfrezi Sauce 375g
Prepare the rice according to the package instructions.
Toast the coconut flakes in a dry frying pan until golden brown. Boil the eggs for 7 minutes, rinse under cold running water to cool, then peel immediately.
Halve the aubergine and cut into 1 cm thick wedges. Heat the sunflower oil in a large, deep frying pan. Fry the aubergine and sweet potato cubes for 5 minutes, turning occasionally, until golden brown all over. Add the Jalfrezi sauce along with 200 ml of boiling water. Simmer for 10 minutes.
Halve the boiled eggs and garnish the sauce with the egg halves, coconut flakes and coriander. Serve with brown basmati rice.
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