Vegan Jalfrezi Curry with Vegetables
Ingredients
- 1 Tofu block or 1 large eggplant chopped into bitesized chunks
- 1 cup milk + 1 tablespoon vinegar
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp tandoori powder
- 2 tablespoons vegetable oil
- 1 large onion peeled and sliced
- 1 red chilli sliced
- 1 green chilli sliced
- 2 cloves garlic peeled and minced
- 2 tsp minced ginger
- 1 tsp garam masala
- 2 tsp turmeric
- 1 1/2 tsp salt
- 2 tsp cumin
- 2 tsp ground coriander
- 1 red bell pepper sliced
- 1 cup of cooking cream (if you like it less spicy)
- 1 tin chopped tomatoes
- 1 cup vegetable stock
- 1 tbsp tomato puree
- Small bunch chopped fresh coriander (cilantro)
- Fresh coriander and chilli flakes to serve
Sauce
- 2 tablespoons vegetable oil
- 1 large onion peeled and sliced
- 1 red chilli sliced
- 1 green chilli sliced
- 2 cloves garlic peeled and minced
- 2 tsp minced ginger
- 1 tsp garam masala
- 2 tsp turmeric
- 1 1/2 tsp salt
- 2 tsp cumin
- 2 tsp ground coriander
- 1 red bell pepper sliced
- 1 cup of cooking cream (if you like it less spicy)
- 1 tin chopped tomatoes
- 1 cup vegetable stock
- 1 tbsp tomato puree
- Small bunch chopped fresh coriander (cilantro)
- Fresh coriander and chilli flakes to serve
Preparation
Coat the tofu or eggplant with the milk+vinegar and all the spices and leave to marinade for 1 hour, covered in the fridge.
Heat the oil in a large frying pan and add the tofu and/or eggplant.
Cook on a high heat for 4-5 minutes until they are sealed. Remove and set aside for later. (Alternatively, you can cook it in an air fryer or bake it in the oven).
Add the onion to the pan, turn the heat down to low-medium and cook for 5 minutes, stirring often, until the onion softens.
Add the red and green chilli, garlic and ginger and cook for a further 2 minutes.
Add in the garam masala, turmeric, salt, cumin and ground coriander. Stir to coat the onions, and cook for a further 2 minutes.
Add in the red and green pepper, tinned tomatoes, vegetable stock and tomato puree.
Bring to the boil, then simmer for 10 minutes until thickened.
Optionally, add the cooking cream and cook for a further 3 minutes to lessen the spiciness.
Stir in the fresh coriander and tofu and/or eggplant and serve with pilau rice, topped with fresh coriander and a few chilli flakes.
Optional: If you can’t be bothered making the sauce, you can get the ready-made one (available at mega mart) and just add the tofu or eggplant to it after heating.
