Cook The Book: Vegetable Jalfrezi Recipe

Name: Cook The Book: Vegetable Jalfrezi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 1 fresh red chile; 1 thumb-sized piece of fresh root ginger; 2 cloves of garlic; A small bunch of fresh cilantro; 2 red bell peppers; 1 cauliflower; 3 ripe tomatoes; One 15-ounce can of garbanzo beans; Peanut or vegetable oil; A pat of butter; Two 14-ounce cans of diced tomatoes; 1/4 cup balsamic vinegar; Sea salt and freshly ground black pepper; 2 lemons; 1 cup natural yogurt; 2 cloves of garlic; 1 thumb-sized piece of fresh root ginger; 1 teaspoon turmeric; 1/2 teaspoon sea salt; 2 tablespoons peanut oil; 2 tablespoons tomato paste; 1 fresh red chile; 1 small bunch of fresh cilantro; 2 teaspoons cumin seeds; 1 teaspoon brown mustard seeds; 1 teaspoon fenugreek seeds; 1 teaspoon coriander seeds

Servings: persons

1 medium onion
1 fresh red chile
1 thumb-sized piece of fresh root ginger
2 cloves of garlic
A small bunch of fresh cilantro
2 red bell peppers
1 cauliflower
3 ripe tomatoes
One 15-ounce can of garbanzo beans
Peanut or vegetable oil
A pat of butter
Two 14-ounce cans of diced tomatoes
1/4 cup balsamic vinegar
Sea salt and freshly ground black pepper
2 lemons
1 cup natural yogurt
2 cloves of garlic
1 thumb-sized piece of fresh root ginger
1 teaspoon turmeric
1/2 teaspoon sea salt
2 tablespoons peanut oil
2 tablespoons tomato paste
1 fresh red chile
1 small bunch of fresh cilantro
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds

1
Peel, halve, and roughly chop your onion. Finely slice the chile. Peel and finely slice the ginger and garlic. Pick the cilantro leaves and finely chop the stalks. Halve, seed, and roughly chop the bell peppers. Break the green leaves off the cauliflower and discard. Break the cauliflower into florets and roughly chop the stalk. Quarter the tomatoes. Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the garbanzo beans.
2
Put a large casserole-type pan on medium-high heat and add a couple of lugs of oil and the butter. Add the onions, chile, ginger, garlic, and cilantro stalks and cook for 10 minutes, until softened and golden. Add the peppers, butternut squash, drained garbanzo beans, and jalfrezi curry paste. Stir well to coat everything with the paste. Add the cauliflower, the fresh and canned tomatoes, and the vinegar. Fill 1 empty can with water, pour into the pan, and stir again. Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and , if it looks too liquid, leave the lid off for the rest of the cooking time. When the veggies are tender, taste and add salt and pepper - please season carefully - and a squeeze of lemon juice.
3
Delicious with pappadams or fluffy rice and with a few spoonfuls of natural yogurt, a sprinkle of cilantro leaves, and a few lemon wedges for squeezing over.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 medium onion, 1 fresh red chile, 1 thumb-sized piece of fresh root ginger, 2 cloves of garlic, and more.

Yes, Cook The Book: Vegetable Jalfrezi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Vegetable Jalfrezi

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