A simple yet delicious dish, not too spicy and great for using up leftover vegetables!
This dish is a great and healthy alternative to an Indian takeaway, doesn’t take too long to put together and the ingredients can be tweaked to suit your preferences.
Servings
4
Prep time:
5min
Cook time:
35min
Difficulty:
Easy
Ingredients
- 1 medium cauliflower head
- 50g frozen peas
- 2 carrots
- 2 cloves of garlic
- 1 salad tomato
- 1 small onion
- 1/2 thumb ginger
- 1/2 can chopped tomatoes (200g)
- 2tbsp corriander seeds
- 1tbsp vegetable oil
- 1tsp Garam Masala
- 1tsp lime juice
- 1tsp salt
- 1/4tsp turmeric
- 240g basmati rice (if serving with rice)
In this recipe, we used cauliflower, carrots, peas and a tomato. You can change the vegetables to use up any other leftover vegetables or to suit your preferences, such as peppers or butternut squash and you can even add chickpeas and paneer.
We served this with rice, however you can also serve this with naan bread or chapatti.
This dish would also go well with some of our other Indian dishes as part of a tasting menu- check out our recipes for paneer curry with cashew nuts and onions, saag paneer, masala cauliflower florets, roasted brocolli in a mustard glaze and other options on our site!
Step by Step Instructions
Step 1
First, prep the vegetables- chop the onion, remove the seeds from the tomato and chop, break up the cauliflower head into bite-sized florets, peel and chop the carrot and place the peas into a bowl to defrost them. Set aside.
Step 2
In a frying pan, add the coriander seeds and cook these for 5 minutes on medium heat (you don’t need to add any oil), stirring occasionally. Make sure these do not burn. Take of the heat, let cool for a few minutes then grind using a pestle and mortar.
Step 3
Place the cauliflower and carrot into a pan of salted boiling water and cook for 5 minutes, then drain and rinse with cold water to stop the cooking. Set aside.
Step 4
Now you are ready to make the sauce. Into the same frying pan, add the vegetable oil, and once heated, add the chopped onion and cook on medium heat for 3 minutes, stirring occasionally.
Next, peel and using a garlic press, add the crushed garlic into the pan, then peel and grate the ginger. Alternatively you can roughly chop the garlic and ginger instead. Cook the onions, garlic and ginger for a further 2 minutes, stirring occasionally.
Step 5
Add the chopped tomatoes to the pan, stir everything and then cook for another 5 minutes, still on medium heat.
Step 6
The excess water will soon evaporate, then add the peas, the turmeric, Garam masala and the ground coriander seeds. Mix well then cook for another 5 minutes.
Step 7
Add the cauliflower and carrots to the pan, stir well to cover everything in the sauce, and cook for another 10 minutes. You might need to add a splash of water here if the sauce becomes too dry. If you are serving this dish with rice, start cooking it at this point and it should be ready by the time the mixed vegetable jalfrezi is ready.
Step 8
Finally, add the chopped tomatoes to the pan, stir and cook for a final 5 minutes.
Step 9
Add the lime juice give the pan a final stir, and the dish is then ready to serve. Enjoy!
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