Vegetable Jhalfrazie Recipes

VEGETABLE JALFREZI

A meat-free curry, low in saturated fat and packed with goodness from butternut squash, cauliflower, peppers and chickpeas

Provided by Lucy Netherton

Categories Dinner, Main course

Time 1h5m

Number Of Ingredients 15

Vegetable jalfrezi image

Steps:

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 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.

Nutrition Facts : Calories 303 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.7 milligram of sodium

Ingredients

1 tbsp sunflower oil
2 red onions , thinly sliced
½ 350g jar jalfrezi curry paste (we used Geeta's)
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

VEGETABLE JALFREZI

This recipe won a prize in the week of June 15-21st'06 in the Thursday magazine's Cook and Win contest. One of my favourite vegetables to order at restaurants is this. Now, thanks to Meenakshi S. Shankar who submitted this to the magazine, I can cook it in my kitchen, save dollars, use the oil of my choice, fresh vegetables, and yet, have a blast! Enjoy :)

Provided by Charishma_Ramchanda

Categories Onions

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

Vegetable Jalfrezi image

Steps:

Steam all the veggies except capsicum(bell pepper) in the microwave.
Steam the capsicum separately because it requires very little cooking time.
Heat oil in a pot.
Add cumin seeds and allow to splutter.
Once they stop, add green chillies and onions.
Stir-fry until the onions are translucent.
Add tomatoes and cook on low heat for 60 seconds.
Add the masala powders and salt. Mix well.
Cook till the oil separates from the masala.
Now, fold in the steamed veggies into this masala mixture.
Cook for 60 seconds, then add the steamed capsicum and cottage cheese.
Cook, covered, on low heat, for 5 minutes until the masala mixes well into the veggies.
Add the ginger juliennes and wait for 60 seconds.
Serve hot with rotis (Indian flatbreads) or rice.
Enjoy!

Nutrition Facts : Calories 148.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 4.8, Sodium 1013.6, Carbohydrate 20, Fiber 5.3, Sugar 10.6, Protein 6.9

Ingredients

1 large carrot, cut lengthwise
10 -15 French beans, cut lengthwise
1/2 cup cauliflower
2 medium red capsicums, cut lengthwise
1/2 cup green peas
2 medium onions, sliced
2 medium tomatoes, chopped
2 -3 green chilies, slit
2 inches piece fresh ginger, cut in juliennes
1 teaspoon cumin seed
2 teaspoons dried fenugreek leaves (kasoori methi)
1 teaspoon red chili powder
1 teaspoon garam masala powder
1/2 teaspoon turmeric powder
1 tablespoon olive oil
1 1/2 teaspoons salt
100 g cottage cheese, cut lengthwise