Britain's former favourite, Tikka Masala, has moved into 8th place and the Jalfrezi now occupies the top spot. So we've given this recipe a Thrive on Five make-over to include ALL five portions of your 5-a-day.
Vegetable Jalfrezi - Serves 2
For the paste
1/2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric
2 garlic cloves, peeled
10g ginger, peeled
1 green chilli, roughly chopped
2 tbsp tomato puree
For the vegetables
1 tbsp oil
1 tsp black mustard seeds
1 medium onion, diced
1 pepper, diced (any colour will do)
2-3 large tomatoes, diced
160g sweet potato, cut into chunks
Half a small cauliflower, broken into florets
A handful of fresh coriander
Approx 500ml hot water or stock
To make the paste, toast the coriander and cumin seeds in a dry pan until fragrant. Place in a food processor and grind the seeds for a couple of minutes. Add the turmeric, garlic, ginger and chilli and blitz again, scraping the mixture from the sides if necessary. Add the coriander stalks and tomato puree and process whilst slowly adding the oil to form a paste. You might need to scrape the mixture from the sides now and again.
To make the curry, heat the oil in a heavy-based saucepan and fry the mustard seeds for 30 seconds until they start to pop. Add the onions and cook for 10 minutes until soft and sweet. Add the jalfrezi paste and fry for 5 minutes before adding the sweet potato. Mix well to cover in the paste and then add the tomatoes. Add just enough hot water or stock to cover the vegetables and simmer for 15 minutes. Add the caulifower florets and peppers and cook for another 10 minutes, topping up with a bit more hot water or stock if necessary. When the vegetables are tender, add the fresh coriander and serve on rice or with naan.
Your 5-a-day done!