lorcas_novena (lorcas_novena) wrote in vegancooking,


I'll post a pic when I can find my USB cable. I've never managed to make a satisfactory curry from scratch so I was really pleased with this. It was hot, which I love, but you could add less chilli if you prefer it mild. Also, I know a lot of people would add vegetables, lentils or potato, and you definitely could, but for me I like Jalfrezi to be just onion and tomato. This is also SO healthy, just a splash of oil, otherwise deliciously fresh!


1 roughly chopped onion
1 inch grated ginger
3 cloves garlic crushed
2 green chillies, de-seeded and diced (you could add another one and omit the chilli powder, I used very small, powerful green chillies)
1 400g tin tomatoes (or five diced tomatoes)
Good squeeze tomato puree
2tsp cumin
1tsp dried coriander
1tsp turmeric
1tsp ground cloves
2tsp hot chilli powder
good handful of roughly chopped fresh coriander (cilantro?)

Saute the onion, garlic, ginger and chillies in a splash of oil with a pinch of salt for a few minutes. Add the spice mix and cook the spices out for a few minuets, not long enough for them to go bitter though. Add the tomatoes and tomato puree and cook out for another five minutes or so then stir through the fresh coriander just before taking it off the heat.

You could serve it with poppadoms, naan, bhagis or pillau rice. I used brown rice, but cooked it with turmeric, just for the colour really. If I'd been more authentic I might have added cumin seeds and cardamom pods to the rice and used basmati instead of brown.

Anyway, it was fab... not as good as the real thing but quick and delicious. Much healthier than proper curry as the spice mix didn't have an oil or ghee base.

Just thought I'd share as I've never managed to make a decent curry until now.
Tags: ethnic food-indian-curries
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