Vegetable Jalfrezi
Peppers, potato and cauliflower in a sharp, hot tomato and onion masala. A proper takeaway style curry made at home.
- Time45 min
- LevelEasy
- Costabout £1.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 343kcal
- 55.9gcarbs
- 17.5gof which sugars
- 6.2gfat
- 1.3gsaturates
- 14.9gprotein
- 15gfibre
- 0.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large deep pan and add the cumin seeds. When they sizzle, add one of the onions and cook for 8 minutes until golden.
8 min - 2
Add the garlic, ginger, turmeric, cumin, ground coriander and chilli powder and cook for 1 minute, stirring.
- 3
Tip in the tomatoes and water, add the potatoes and simmer with a lid on for 10 minutes.
10 min - 4
Add the cauliflower and chickpeas, simmer for 8 minutes, then add the remaining onion, peppers and green chillies. Cook uncovered for 8 to 10 minutes until the potatoes are tender and the sauce is thick and clinging.
18 min - 5
Stir in the garam masala and lime juice. Taste and add salt.
- 6
Scatter with fresh coriander and serve with basmati rice or naan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
