Vegetable Jalfrezi

A colourful curry with tons of veggies coated in a sweet and spicy sauce. Enjoy with rice or naan.

Ingredients:

Tofu

• 1 block tofu, pressed and cut into 3/4” pieces

• 3 tbs nutritional yeast

• 1 1/2 tbs curry powder

• 1/4 tsp salt

Vegetables

• 4 tbs vegetable oil 

• 1/2 tsp cumin seeds

• 1 medium red onion, chopped

• 3 stalks green onion, chopped

• 1-2 green chilis (depending on your spice preference), chopped

• 1 tsp ginger-garlic paste

• 1/4 tsp cumin powder

• 1/4 tsp red chili powder

• 1/4 tsp cayenne powder

• 1/4 tsp coriander powder

• 1/4 tsp fennel seed powder

• 1/2 tsp garam masala

• 1/4 tsp turmeric powder

• 1 medium tomato, sliced

• 2 large or 3 medium carrots, cut into rounds

• 1/2 cup water 

• 1 red or green bell pepper, sliced

• 1/4 cup frozen green peas 

• 1 tbs ketchup

• 1 tbs white vinegar

• 1/2 cup crushed tomatoes 

• 3/4 tsp salt 

• 1 inch ginger, julienned

• Cilantro to garnish

Method:

1. Preheat the oven to 425°. Press and cut the tofu, and then add to a bowl with remaining ingredients and toss to coat. Place tofu on parchment-covered pan and bake for 15 minutes.

2. Meanwhile, heat oil in a pan on medium heat. Once hot, add the cumin seeds and let them sizzle. The add the red onion and sauté for 4-5 minutes until brown around the edges. Add the green onion and green chili and sauté until softened.

3. Add the ginger-garlic paste and cook for 1 minute. Then add all the spices. Roast for 30 seconds.

4. Add the sliced tomato, carrots, and water. Cook for a few minutes - the carrots should be partially cooked at this point.

5. Add the bell pepper, peas, ketchup, vinegar, crushed tomatoes, and salt. Stir and cover the pan with a lid. Let the veggies cook for 5 to 6 minutes or until fully cooked.

6. Add the tofu and ginger, garnish with cilantro, and then serve!