Vegan, Vegetarian, or Meat Jalfrezi Curry

I generally cook vegetarian curries, having enjoyed these in Rajasthan many years ago, and having a part time vegetarian son. But the vegetables could be easily switched for meat, or half meat half vegetables...

Serves 4

4 tbsp coconut or vegetable oil 

1 tbsp mustard seeds

1 tbsp cumin seeds

1 tbsp ground coriander

1 tsp turmeric


1/2-1 tsp chilli flakes


4 cloves garlic – smashed and finely chopped


1 inch piece of ginger – grated


1 large onion, finely sliced


1 carrot cut into 2mm thick pieces


1 green pepper cut into strips


700g vegetables and/or meat (chickpeas, sweet potato, cauliflower, beans, diced chicken, diced lamb)

1 can chopped tomatoes

1 bunch coriander leaves finely chopped


1 tbsp garam masala


Juice of 1 limes
s

1 tsp salt

Heat the oiI in a large pan. When hot add the mustard and cumin seeds. When they begin to pop, add the ground coriander, turmeric and chilli powder and sizzle for about 20 seconds. Add the onion and fry for about 2 minutes until slightly browned. Add the garlic, ginger, carrots,  green pepper and stir fry for about 2 more minutes.

Add your vegetable and/or meat.  Stir around in the spiced onions then add the chopped tomatoes and a can of recently boiled water to just cover the vegetables/meat. Jalfrezi is typically a 'dry' curry without much sauce, but I personally like a curry with a bit of sauce, and also think you enough to cook the meat or vegetables.

Add the rest of the ingredients, bring to the boil then simmer gently with a lid on for 30 minutes whilst you cook some basmati rice.

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