Chickpea & Tofu Vegan Jalfrezi Curry Recipe

Veggies tossed in a spicy and tangy curry served as a one-pot meal.

This Vegan Jalfrezi recipe with chickpeas and Tofu is a gluten-free recipe that pairs well with naan, rice, or roasted cauliflower.

Yields: 6 portions
Prep Time: 10 mins Cook Time: 15 mins Total: 25 mins

WHAT IS VEGAN JALFREZI?

Vegan Jalfrezi is a thick, tasty, and flavored spicy curry made with a combination of vegetables based on Asian street cuisine. In short, it has a strong Chinese influence with a hint of Indian spices. I looked at various recipes around and it always includes onions, mixed peppers, and fragrant spices in a tomato-based sauce mixed without various other veggies.

As a matter of fact, I just found out that Jalfrezi is one of the most popular dishes ordered at South Asian restaurants and takeaways in the UK. I find that it’s mostly suited with naan or rice.

WHY TRY THIS VEGETARIAN JALFREZI RECIPE?

• Quick and Easy. This recipe requires a little preparation to cut the vegetables but otherwise, it’s very quick and easy.
• One-pot meal. Very easy to serve especially if you have some naan bread.
• Plant-based. The curry is vegan if you replace the butter with vegetable oil and don’t add any dairy then it’s.
• Added protein. Add chickpeas, tofu, or any other preferred protein source for added protein.
• Batch freeze. This dish is ideal for batch freezing
• Tastes great. One of the most popular Asian recipes around.
• Nutritious. Full of healthy colorful and flavorsome veggies.

VEGAN JALFREZI RECIPE

Stir Fry

STEP 1

Firstly, in a pan heat the butter until melted. Add the onion, the tomato, the capsicum, the beans, the carrot, the peas, and the baby corn and stir fry on high flame for a minute. Add your preferred choice of protein from the chickpeas, and extra firm tofu cubes.

STEP 2

Stir fry until the vegetables shrink slightly yet remain crunchy. Keep aside.

Sauce

STEP 3

In a large wok, heat the oil. Add the cumin, kasuri methi, clove garlic, ginger, and chilli. Saute until the spices turn aromatic.

STEP 4

Now add the onion and saute until the onions turn golden brown. Keeping the flame on low, add the turmeric, chilli powder, and coriander powder.

STEP 5

Add the tomato and saute until tomatoes turn mushy and then add the tomato sauce and mix well until the sauce becomes thick.

Mix the sauce with the stir fry

STEP 6

Add in sauteed vegetables along with the garam masala and the pepper. Mix well keeping the flame on high.

STEP 7

Useful Tips

1️⃣ Chilli: If you like it mild then you can avoid the chili and increase slowly as you get to like hotter spicier food.

2️⃣ Protein: Add a can of chickpeas, or extra-firm tofu (you can add vegan cheese or paneer if you’re vegetarian)

3️⃣ Tomatoes: Always opt for organic tomato sauce. If you don’t have tomato sauce, you could ruse 6 whole fresh tomatoes, roughly chopped, and add some water or homemade vegetable stock. 

4️⃣ Batch Freezing: This curry can be stored in the freezer for up to six months.

Serving Suggestions

Serve with naan bread or rice. You can also add a dollop of cream fraiche. Enjoy!

FAQs

MORE VEGAN RECIPES FOR YOU…

Vegan Quorn Pie Recipe

Homemade Vegan Doner Kebab

Red Lentil Curry Coconut Soup

Carrots and Sweet Potato Soup

Vegan Butter Bean Stew with Mushrooms

Chickpea & Tofu Vegan Jalfrezi (Vegetable Jalfezi Curry)

Caroline Sciberras

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Indian

Servings 6 servings

Calories 207.16 kcal

Ingredients

  

For stir-frying

• 2 tbsp butter or vegetable oil
• 1 onion petals
• 20 beans chopped
• 1 carrot chopped
• 1 tomato sliced & deseed
• 6 tbsp peas
• 10 baby corn chopped
• 1 yellow capsicum sliced
• 1 green capsicum sliced
• 1 red capsicum sliced
• 2 cans chickpeas optional
• 2 cups tofu extra firm or paneer (cubed (optional))

For the sauce

• 4 tbsp oil
• 2 tsp cumin
• 2 tsp kasuri methi
• 6 clove garlic chopped
• 2 inch ginger julienne
• 2 chilli slit
• 1 onion finely chopped
• 1 tsp turmeric
• 2 tsp chilli powder
• 2 tsp coriander powder
• 4 tomato chopped
• 4 tbsp tomato sauce
• 1 tsp garam masala
• 0.5 tsp pepper powder
• 4 tbsp coriander finely chopped

Instructions

 

Stir-fry

• Firstly, in a pan heat the butter until melted.
• Add the onion, the tomato, the capsicum, the beans, the carrot, the peas, and the baby corn and stir fry on high flame for a minute. You can add your preferred selection of protein (chickpeas, paneer or tofu)
• Stir fry until the vegetables shrink slightly yet remain crunchy. Keep aside.

Sauce

• In a large wok, heat the oil.
• Add the cumin, kasuri methi, clove garlic, ginger and chilli.
• Saute until the spices turn aromatic.
• Now add the onion and saute until it turns golden brown.
• Keeping the flame on low, add the turmeric, chilli powder and coriander powder.
• Saute on low flame until the spices turn aromatic.
• Furthermore, add the tomato and saute until tomatoes turn mushy.
• Add the tomato sauce and mix well until the sauce becomes thick.

Mix the sauce with the stir-fry

• Add in sauteed vegetables along with the garam masala and the pepper.
• Mix well keeping the flame on high.
• Finally, add the fresh coriander.
• Serve and enjoy vegetarian jalfrezi!

Notes

Chilli: If you like it mild then you can avoid the chili and increase slowly as you get to like hotter spicier food.

Protein: Add a can of chickpeas or extra-firm tofu

Tomatoes: Always opt for organic tomato sauce. If you don't have tomato sauce, you could ruse 6 whole fresh tomatoes, roughly chopped, and add some water or homemade vegetable stock. 

Batch Freezing: This curry can be stored in the freezer for up to six months.

Keyword baby corn, carrot, chickpeas, green beans, green pepper, jalfrezi, peas, red pepper, tofu, vegan chicken, vegetarian mince, yellow pepper