90min 2 ppl
Vegetable Jalfrezi
40 minutes
2 people
Medium
40 min · 12 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 10g
Carbs 30g
Fats 10g
About this dish
A colourful stir-fry of cauliflower, courgette, and peppers in a tangy, boldly spiced tomato sauce — high-heat cooking keeps the vegetables with a pleasant bite and the sauce vibrant and lively.
Allergy Info
None
Diet Info
Vegan, Vegetarian
Ingredients
Fresh Produce
- Cauliflowerbroken into small florets0.5 small
- Courgettecut into 2cm half-moons0.5 medium
- Red Pepperdeseeded and cut into 2cm strips0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Onioncut into 2cm wedges and layers separated0.5 large
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Tins & Jars
- Tinned Chickpeasdrained and rinsed100 g
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- Large heavy frying pan or wok
- Chef's knife
- Cutting board
- Fine grater
- Wooden spoon or spatula
- Colander
- Plate
Method
1
Break the cauliflower into small florets, cut the courgette into 2cm half-moons, deseed and cut the peppers into 2cm strips, and cut the onion into 2cm wedges with the layers separated.
Approx. 8 minutes
2
Mince the garlic, finely grate the ginger, finely slice the green chillies, drain and rinse the chickpeas, and roughly chop the fresh coriander.
Approx. 7 minutes
3
Heat the oil in a large heavy frying pan or wok over high heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the cauliflower florets and stir-fry on high heat for 4–5 minutes until golden at the edges. Transfer to a plate.
Approx. 5 minutes
5
Add the onion wedges and peppers to the pan. Stir-fry for 3–4 minutes until slightly charred but still crunchy.
Approx. 4 minutes
6
Add the courgette and cook for 2 minutes, stirring frequently.
Approx. 2 minutes
7
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly to prevent burning.
Approx. 2 minutes
8
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes to bloom the spices.
Approx. 2 minutes
9
Add the tinned chopped tomatoes and cook for 4 minutes until slightly reduced and glossy.
Approx. 4 minutes
10
Return the cauliflower to the pan. Add the chickpeas and white wine vinegar. Stir well and cook for 3 minutes.
Approx. 3 minutes
11
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
12
Serve hot, scattered with fresh chopped coriander.
Approx. 1 minutes
