Vegetable Jalfrezi Curry

One thing you might know about me is that I’m really passionate about our environment and working towards a sustainable future. And, as sad I am to admit this, the meat industry, unfortunately, is too big a factor in today’s pollution that we can ignore. Hence, you are seeing more and more articles about the ‘planet diet’ and such. I don’t believe in being preachy, and I won’t be – so meat eaters don’t worry! But I did decide to make some changes in my lifestyle to start doing my bit beyond using reusable cups and avoiding plastic and such. I might write a proper post on the changes I’ve made if you would be interested but for now just a quick one: I’ve stopped eating meat every other week, therefore massively reducing my consumption. This is one of the best recipes I’ve made in this period (and in general!)

More in vegetable curries: Yotam Ottolenghi’s Hawaij root vegetable stew with whipped fenugreekChickpea, tomato and spinach curryQuick spinach, sweet potato and coconut stew + bonus Korma Paste recipe

Vegetable Jalfrezi

Serves 4 | Prep 25 mins | Cook 50 mins
Easy | Gluten-Free | Vegetarian

20190417_185648135070221845325834.jpg

Tip: I made my own Jalfrezi paste, but if you’d like to make this even simpler, just use 175g. Jalfrezi Paste from a jar.

You’ll need

For the Jalfrezi Paste:

  • 2 cloves garlic, pealed;
  • 5 cm piece of fresh root ginger, pealed;
  • 1 teaspoon turmeric;
  • 2 tablespoons groundnut oil;
  • 2 tablespoons tomato puree;
  • 1 fresh green chilli;
  • 15g fresh coriander;
  • 2 teaspoons cumin seeds;
  • 1 teaspoon brown mustard seeds;
  • 1 teaspoon fenugreek seeds;
  • 1 teaspoon coriander seeds.

For the Curry:

  • 1 tbsp sunflower oil;
  • 2 red onions, thinly sliced;
  • ½ butternut squash, cut into chunks;
  • 1 small head cauliflower, broken into florets;
  • 1 vegetable stock cube;
  • bunch coriander leaves, picked and stalks finely chopped;
  • 500ml passata;
  • 1 red pepper, sliced;
  • 1 yellow pepper, sliced;
  • 400g can chickpea, drained and rinsed;
  • 100g natural yogurt;
  • 1 fresh green chilli, sliced;
  • boiled rice, to serve;
  • naan bread, to serve.

First make the Jalfrezi paste. Put a frying pan on a medium to high heat and add the cumin, fenugreek, coriander and mustard seeds to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

For the curry. 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 Jalfrezi 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.

Original recipes: Jalfrezi Paste by Jamie Oliver, available online here. Vegetable Jalfrezi recipe from BBC Good Food magazine, issue May 2013, available online here.

Quick spinach, sweet potato and coconut stew + bonus Korma Paste recipe

This is a super easy recipe from Waitrose magazine which is perfect for a quick meal this winter. It’s warming, filling and not at all heavy. I love the amount of vegetables inside! It makes for a fantastic meal for two (though the original recipe says it is for four) and it’s vegan and gluten-free! I made my own Korma curry paste for this (recipe at the end) but you can also use a ready made one if you are in a rush.

Quick spinach, sweet potato and coconut stew

Serves 2 | Prep 10 minutes | Cook 35 minutes
Easy | Vegan | Gluten and Dairy Free

Sweet potato stew

You’ll need:

  • 1 tbsp vegetable or coconut oil;
  • 1 onion, finely chopped;
  • 1 red chilli, thinly sliced, plus extra to garnish;
  • 3 tbsp korma curry paste (For a homemade recipe see below);
  • 1 red Romano Pepper, deseeded and chopped;
  • 2 medium Sweet Potatoes, peeled and diced into 1.5cm pieces;
  • 400ml can coconut milk;
  • 115g pack baby spinach;
  • 1 lime, juice, plus extra wedges to serve;
  • 4 tbsp chopped coriander, to serve.

Heat the oil in a wide saucepan set over a medium heat. Add the onion and stir-fry for 5-6 minutes until softened. Stir in the chilli, curry paste, Romano pepper and sweet potato, then add the coconut milk. Bring to the boil, then turn down the heat and simmer, uncovered, for 20-25 minutes, until the vegetables are soft.

Stir through the spinach and cook for 3-4 minutes, until just wilted. Remove from the heat, squeeze over the lime juice; season. Serve with cooked basmati rice, the chopped coriander sprinkled over and the lime wedges alongside.

Original recipe from Waitrose Magazine October 2018, available online here.


 

Korma Paste

This makes more than you need for the recipe above but you can store it in an air tight container for a few weeks.

You’ll need:

  • 2 cloves garlic;
  • 5 cm piece of ginger;
  • ½ teaspoon cayenne pepper;
  • 1 teaspoon garam masala;
  • 2 tablespoons groundnut oil;
  • 1 tablespoon tomato puree;
  • 2 fresh green chillies;
  • 3 tablespoons desiccated coconut;
  • 2 tablespoons ground almonds;
  • ½ a bunch fresh coriander , (15g);
  • 2 teaspoons cumin seeds , for toasting;
  • 1 teaspoon coriander seeds , for toasting;

First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.

Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

Recipe from Jaime Oliver, available online here.