Vegetable Jalfrezi Recipes
VEGETABLE JALFREZI
A meat-free curry, low in saturated fat and packed with goodness from butternut squash, cauliflower, peppers and chickpeas
Provided by Lucy Netherton
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan. Add the onions and cook over a low heat for about 8-10 mins until soft, stirring them often and adding a splash of water if they start to stick. Add the paste and mix well, then add the squash, cauliflower, stock cube, coriander stalks, passata and 500ml water. Simmer for 20 mins, adding some more water if it gets too thick.
- Add the peppers and chickpeas, and cook for 15-20 mins more, until all the veg is tender. Stir in the yogurt and most of the coriander leaves. Serve scattered with the rest of the coriander and the sliced chilli, with rice and naan bread on the side.
Nutrition Facts : Calories 303 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.7 milligram of sodium
VEGETABLE JALFREZI
This recipe won a prize in the week of June 15-21st'06 in the Thursday magazine's Cook and Win contest. One of my favourite vegetables to order at restaurants is this. Now, thanks to Meenakshi S. Shankar who submitted this to the magazine, I can cook it in my kitchen, save dollars, use the oil of my choice, fresh vegetables, and yet, have a blast! Enjoy :)
Provided by Charishma_Ramchanda
Categories Onions
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Steam all the veggies except capsicum(bell pepper) in the microwave.
- Steam the capsicum separately because it requires very little cooking time.
- Heat oil in a pot.
- Add cumin seeds and allow to splutter.
- Once they stop, add green chillies and onions.
- Stir-fry until the onions are translucent.
- Add tomatoes and cook on low heat for 60 seconds.
- Add the masala powders and salt. Mix well.
- Cook till the oil separates from the masala.
- Now, fold in the steamed veggies into this masala mixture.
- Cook for 60 seconds, then add the steamed capsicum and cottage cheese.
- Cook, covered, on low heat, for 5 minutes until the masala mixes well into the veggies.
- Add the ginger juliennes and wait for 60 seconds.
- Serve hot with rotis (Indian flatbreads) or rice.
- Enjoy!
Nutrition Facts : Calories 148.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 4.8, Sodium 1013.6, Carbohydrate 20, Fiber 5.3, Sugar 10.6, Protein 6.9
VEGETABLE JALFREZI
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.
Provided by KristinV
Categories Curries
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Put a large casserole-type pan on a medium to high heat and add oil and the butter
- Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden
- Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste. Stir well to coat everything with the paste
- Add the cauliflower, the fresh and tinned tomatoes and the vinegar
- Fill 1 empty tin with water, pour into the pan and stir again
- Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on
- Check the curry after 30 minutes and, if it still looks too liquidy, leave the lid off for the rest of the cooking time
- When the veg are tender, taste and add salt and pepper - please season carefully - and a squeeze of lemon juice.
Nutrition Facts : Calories 212.2, Fat 5, SaturatedFat 0.7, Sodium 254.6, Carbohydrate 41.3, Fiber 10.1, Sugar 9.9, Protein 7.3
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