Vegetable Jalfrezi

Be the first to review
READY IN: 1hr
Recipe by KristinV

The great thing about this curry is the slightly sweet and sour flavour from the peppers. Do experiment with other combinations of vegetables such as courgettes, aubergines or potatoes once you’ve mastered this version – bigger, chunkier veggies need longer cooking times, so add them at the start, and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people – just halve the recipe if your pan isn’t large enough, or else freeze any leftovers. Please see my recipes for a Jalfrezi paste if you are unable to find one or wish to make your own.

Ingredients Nutrition

  • 1 medium onion (Peeled, halved and roughly chopped)
  • 1 fresh red chili (Finely sliced)
  • 2 cm piece fresh gingerroot (Peeled and finely sliced)
  • 2 garlic cloves (Peeled and finely sliced)
  • fresh coriander (small bunch, leaves picked and left whole, stalks finely chopped)
  • 2 red peppers (halved, desseded and roughly chopped)
  • 1 cauliflower (florets seperated and stalk roughly chopped)
  • 3 ripe tomatoes (quartered)
  • 1 small butternut squash (Peeled, deseeded and roughly chopped into small pieces)
  • 1 (400 g) tin chickpeas (Drained)
  • 2 tablespoons vegetable oil
  • 1 tablespoon vegan butter, subsitute
  • 12 cup jalfrezi curry paste
  • 2 (400 g) tins chopped tomatoes
  • 4 tablespoons balsamic vinegar
  • sea salt & freshly ground black pepper
  • 2 lemons

Directions

  1. Put a large casserole-type pan on a medium to high heat and add oil and the butter
  2. Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden
  3. Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste. Stir well to coat everything with the paste
  4. Add the cauliflower, the fresh and tinned tomatoes and the vinegar
  5. Fill 1 empty tin with water, pour into the pan and stir again
  6. Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on
  7. Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time
  8. When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a