Chickpea Tofu Jalfrezi Curry
Calories: 207.16|Fat: 14.07|Carbohydrates: 19.42|Protein: 3.97
| 25 minutes
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Chickpea Jalfrezi Curry: Spicy, tangy, and loaded with veggies, this delicious one-pot meal is perfect for a quick and healthy dinner.
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 include onions, mixed peppers, and fragrant spices in a tomato-based sauce mixed without various other veggies.
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 You’ll Like It
- Quick and Easy. You only need to cut the vegetables and it’s smooth sailing.
- One-pot meal. Very easy to whip up without using too many dishes.
- Added protein. Add chickpeas, tofu, or any other preferred protein source for added protein.
- Batch freeze. Great for make ahead meals.
- Eat the rainbow dinner. Full of healthy colorful and flavorsome veggies.
For The Perfect Chickpea Jalfrezi
- Freezing: This curry can be stored in the freezer for up to six months.
- Chilli: If you like it mild then you can avoid the chili and increase slowly as you get to like hotter spicier food.
What You Need
- Frying: Use vegetable oil for a vegan dish, or ghee/butter for a more authentic Indian taste.
- Protein: Add chickpeas, extra-firm tofu, vegan cheese, or paneer (if vegetarian).
- Veggies: Onions, green beans, carrots, tomatoes, peas, baby corn, and mixed capsicum. Feel free to omit any as per your preference.
- Tomatoes: Use organic tomato sauce, or substitute with 6 chopped fresh tomatoes and some water or homemade vegetable stock.
- Herbs & Spices: Cumin, kasuri methi, garlic, ginger, chilli, turmeric, chilli powder, ground coriander, garam masala, and ground pepper. Adjust to your taste, starting with small amounts
Saving The Jalfrezi For Later
- Leftovers: Store in an airtight container and refrigerate for up to 3 days.
- Make Ahead: Prepare the curry in advance, adding the tofu when reheating.
- Freezing: Freeze the curry for up to 6 months.
Serving Chickpea Jalfrezi
- Naan Bread: Serve the jalfrezi with warm naan bread for a traditional and delicious pairing. Garlic naan or butter naan adds an extra layer of flavor.
- Rice: Basmati rice is an excellent choice, but jasmine or brown rice can also be used. For a more aromatic option, consider serving with pilau rice.
- Crème Fraîche: Add a dollop of crème fraîche on top of the jalfrezi to provide a cooling contrast to the spicy curry. Greek yogurt or sour cream can be used as alternatives.
- Fresh Herbs: Garnish with freshly chopped cilantro (coriander)
Health Info
- Calories: 207.16
- Sugar: 7.58
- Sodium: 104.22
- Fat: 14.07
- Carbohydrates: 19.42
- Fiber: 5.76
- Protein: 3.97
More Vegan Dinners:
Fat: 14.07|Carbohydrates: 19.42|Protein: 3.97
Description
Chickpea Jalfrezi Curry: Spicy, tangy, and loaded with veggies, this delicious one-pot meal is perfect for a quick and healthy dinner.
Ingredients
For stir-frying
- 2 tbsp 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 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
- ½ 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. Add the chickpeas and 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!
Recipe Notes:
- Storing: Store the curry in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 6 months. If preparing the curry in advance, add tofu when reheating.
- Serving: Serve the curry with warm naan, such as garlic or butter naan for extra flavor, or with basmati, jasmine, brown rice, or pilau rice. Top with crème fraîche, Greek yogurt, or sour cream, and garnish with freshly chopped cilantro.
- Frying: Use vegetable oil (vegan) or ghee/butter (authentic Indian taste).
- Chilli: Adjust to taste; start mild and increase as needed.
- Protein Options: Chickpeas, extra-firm tofu, vegan cheese, or paneer (vegetarian).
- Vegetables: Onions, green beans, carrots, tomatoes, peas, baby corn, mixed capsicum. Optional to omit any.
- Tomatoes: Use organic tomato sauce or 6 chopped fresh tomatoes with water/vegetable stock.
- Herbs & Spices: Cumin, kasuri methi, garlic, ginger, chilli, turmeric, chilli powder, ground coriander, garam masala, ground pepper. Start with small amounts and adjust to taste.
