Vegetable Jalfrezi Recipe

Name: Vegetable Jalfrezi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup jalfrezi curry paste; 2 (400 g) tins chopped tomatoes; 4 tablespoons balsamic vinegar; sea salt & freshly ground black pepper; 2 lemons

Servings: persons

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
½ cup jalfrezi curry paste
2 (400 g) tins chopped tomatoes
4 tablespoons balsamic vinegar
sea salt & freshly ground black pepper
2 lemons

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.
4
Stir well to coat everything with the paste
5
Add the cauliflower, the fresh and tinned tomatoes and the vinegar
6
Fill 1 empty tin with water, pour into the pan and stir again
7
Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on
8
Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time
9
When the veg are tender, taste and add salt and pepper please season carefully and a squeeze of lemon juice.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Vegetable Jalfrezi falls under the Soups & Stews 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.

That's it — enjoy your meal!

Vegetable Jalfrezi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions