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chickpea jalfrezi with red capsicum, green beans and a side of white rice.

Chickpea Tofu Jalfrezi Curry

Caroline Sciberras
Chickpea Jalfrezi Curry: Spicy, tangy, and loaded with veggies, this delicious one-pot meal is perfect for a quick and healthy dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 6 servings
Calories 207.16 kcal

Ingredients
  

For stir-frying

  • 2 tbsp vegetable oil
  • 1 onion petals
  • 20 green beans ends chopped off
  • 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!

Notes

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.
Keyword chickpeas, jalfrezi, tofu