Jalfrazi Curry

During the week I had a phone call from my sister to say that a cousin who we had not seen for 40 years had found her and wished to meet us. So we arranged to meet on Saturday evening at my house for a curry, chat and look back at old photographs.
Quite sad that we lost touch, but we have all moved around so much, living and working in different parts of the UK. My cousin who was 50 years old last year suddenly felt he needed to trace family again and so thats how we all came together on Saturday evening. What fun we had catching up on 40 years of news and events.
I decided to make a Jalfrazi Curry to warm our hearts. OF course we now have addresses and phone numbers and have arranged to meet again in the New Year.

Jalfazi Curry
Ingredients
1 onion - peeled and finely chopped
1 red chilli - deseeded and chopped
small piece root ginger - finely chopped
1 butternut squash - peeled and cubed
small cauliflower - broken into florets
2 tins chopped tomatoes
1 jar Jalfrazi curry sauce
small can chickpeas - drained
2 tomatoes-chopped
Method
1. Heat a couple of glugs of olive oil in a large saucepan
2. Add the onion, chilli and root ginger and fry for a few mins until soft
3. Add the butternut squashm cauliflower and chickpeas.
4. Add the tomatoes, curry paste and a half can of water.
5. Simmer for 40-45 minutes until tender
6. Add a couple of chopped tomatoes
7. Serve with pilau rice and naan breads