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Vegetable Jalfrezi

Serves: 4
Time to prepare: 25 mins
Time to cook: 35 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free


  • 1 heaped tsp of cumin seeds
  • 1–2 tbsp groundnut or sunflower oil
  • 1 medium onion, sliced
  • 2–3 garlic cloves, sliced
  • 1 tbsp of julienned ginger
  • 1–2 large green chillis
  • 1½ tsp ground coriander
  • ½ tsp ground pepper
  • ½ tsp turmeric
  • 1 can chopped tomatoes or 4–6 fresh ones, chopped
  • Salt
  • 3 mugs of mixed seasonal vegetables, sliced and cooked until al dente (crispy but tender)
  • 2 spring onions
  • 2 tbsp of chopped fresh coriander
  • Optional: 1 tablespoon of plain soya yoghurt to garnish


  1. Heat a medium-sized pan. Add the cumin seeds and cook them until they pop.
  2. Add the oil and then the onion, and cook until tender.
  3. Next add the garlic, ginger and chilli. Cook for about a minute.
  4. Add the spices and cook for another minute.
  5. Add the tomatoes and salt, bring to the boil, and cook for a further 10 minutes.
  6. Add the prepared veg and continue to cook for 10–15 minutes, adding a little water if necessary.
  7. Throw in the coriander and stir. Garnish with yoghurt and coriander.


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