Vegetable Jalfrezi (vegan, gluten-free)

I wanted to expand my Indian dishes beyond Gujrati food and decided to make this simple yet tasty dish. I had some cauliflower in the fridge, and instead of making my usual recipe, I adapted this recipe  from Show Me The Curry. I made a few changes to the original recipe: I used broccoli, added a lot more tomato sauce, and garnished with some fresh cilantro to give it some more flavor.

I still haven’t had a chance to make fresh naan, so we ate this dish with garlic frozen Naan from Trader Joe’s, which in my opinion is a great backup. My husband and I loved the dish and will definitely be making it again sometime soon!

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Vegetable Jalfrezi (vegan, gluten-free)

A medly of different vegetables combined with spices to make a delicious healthy dish!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Dish

Cuisine: Gluten-Free, Indian, Vegan

Keyword: curried vegetables, vegan indian food

Servings: 6 servings

Calories: 66kcal

Author: Anjali Lalani

INGREDIENTS

• 3 cups cauliflower , cut into small florets
• 1/2 cup broccoli , cut into small florets
• 1 tbsp cooking oil
• 1/2 medium onion , finely chopped
• 1/2 cup bell pepper , diced (green, red, or yellow)
• 1/2 cup frozen green peas , thawed
• 2 small tomatoes , chopped
• 1 teasp ginger , minced
• 3 cloves garlic , minced
• 1/4 teasp turmeric powder
• 3/4 cup tomato sauce
• 2 tbsp dry roasted coriander powder
• 1 1/2 teasp garam masala
• red chili powder , optional, to taste
• 3 tbsp cilantro
• lemon juice , to taste
• salt
• water

US Customary - Metric

INSTRUCTIONS

• Boil a pot of water and add salt and turmeric powder.
• Add the cauliflower and broccoli. Boil for 3 minutes.
• Strain the veggies and place them in a bowl of ice water to stop them from cooking. Drain and keep aside.
• In a non-stick pan, heat oil. Add onions and cook until light golden (2-3 min). Add ginger and garlic and saute for another minute until fragrant.
• Add tomato sauce and cook until the oil separates.
• Add the bell pepper and green peas. Cook for another 2-3 minutes.
• Add the cauliflower, broccoli, salt, coriander, garam masala, and red chili powder. Mix well and cook until veggies are tender, not mushy.
• Sprinkle a little water over the dish occasionally to provide moisture if the dish drys out to keep it from burning. Adjust the amount of salt if needed.
• Add fresh tomatoes and cilantro. Cook for another 1-2 minutes.
• Add lemon juice and mix. Serve hot with naan or some rice.

NOTES

You can mix in other vegetables based on what you have available. The basic cooking method will still apply.

 

I highly recommend the roasted ground cumin over regular ground cumin because of the flavor profile.

NUTRITION

Calories: 66kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Sodium: 181mg | Potassium: 372mg | Fiber: 3g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 57.3mg | Calcium: 27mg | Iron: 0.9mg

Did you Make this Recipe ?Mention @VegetarianGastronomy or tag #vegetariangastronomy!