Vegetable Jalfrezi

Recently I bought Jamie's food revolution recipe book. I'm a huge fan of him; as he introduce most to us how cooking can so simple and able to enjoy your food and be healthy at the same time. Jamie has been my inspiration in cooking for my family.
My project is to cook all his recipes. Total recipes 346. I already did two of them. So now I got 344 to go ♥♥
Today I cooked this delicious vegetable Jalfrezi (curry). The great thing about this dish is the flavor is slightly sweet and sour. You can experiments with other vegetables.
Serve 8 :
1 medium onion
1 fresh red chili
a thumb sized ginger
2 cloves of garlic
a small bunch of cilantro
2 red bell peppers
2 medium sized potatoes
1/2 pumpkin
3 ripe tomatoes
Vegetable oil
1/2 cup of Jalfrezi paste
2x14 ounce can of diced tomatoes
1/4 cup balsamic vinegar
Sea salt and freshly ground black pepper
2 lemons
1 cup natural yogurt

To prepare your curry :

Peel, halve and roughly chopped your onion. Finely slice the chili. Peel and finely slice the ginger and garlic.
Pick the cilantro leaves and chop the stalks. Halve, seed and chop the bell peppers. Cut the potatoes into 4, quarter your tomatoes, carefully halve the pumpkin then scoop out the seeds with a spoon and discard. Slice the pumpkin into wedges size. 

To cook your curry : 

Put a medium casserole-type pan on a medium to high hear and add a couple of oil. Add the onions, chili, ginger, garlic, and cilantro stalk and cook for 10 minutes, until soften and golden. Add the peppers pumpkin, potatoes and jalfrezi paste. Stir well to coat everything with the paste. Add the fresh and canned tomatoes, and the vinegar. Fill the empty can with water, pour into the pan and stir again. Bring to boil, then turn the heat down and simmer for 45 minutes with the lid on.  Check the curry after 30 minutes and, if its still 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. Remember guys, to always seasoned it carefully-and squeeze of lemon juice. 

You can enyoy your curry with fluffy rice, papadom, and natural yogurt.


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