Vegetable Jalfrezi

Everyone knows I have a special love for curries. Another curry that I discovered on the fly is vegetable jalfrezi. It’s mixed vegetables in a curry, creamy tomato sauce. A bit sweet and spicy. Always good. It’s one of those dishes that is pretty forgiving. I like to call it my “kitchen sink” curry. Use whatever is on hand with the spice mixture and you are good to go. As I cook the dish, I love to marvel at all of the wonderful colos of the vegetables. So pretty! It’s a mild curry, so it is very family friendly in this house.

Vegetable Jalfrezi

1 onion, chopped
4 cloves garlic, chopped
1 tbsp. ginger, chopped
1/2 bag of chopped cabbage
2 small zucchini, sliced
2 small yellow squash, sliced
1/2 container mushrooms, sliced
2 carrots, diced
1/2 can of chickpeas (I used white beans since I needed to use them up)
handful of green beans, cut in to 1 inch pieces
1/2 cup peas
chili powder (optional)
juice of one lemon
1 cup plain yogurt
3 tbsp curry paste
salt – to taste
In a large pan, saute the onion with the garlic and the ginger for a few minutes in some ghee or butter. Add in a bit of salt.  
Add in the other veggies to the pan. Cook for about 10 minutes.
In a separate bowl stir the curry paste with the yogurt and the lemon juice. 
Once the veggies are cooked, add in the tomatoes. Cook for a few minutes.
Add the curry paste mixture to the vegetable mixture. Cook for another 10 minutes. The mixture should be saucy, but not too saucy. If there is too much liquid in there, cook for a few minutes to let the liquid boil off.

Add salt and chili powder to taste.

Serve the vegetable jalfrezi over some steamed Basmati rice.


About Hindy Garfinkel
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