Roughly translated, Jalfrezi means 'stir fry'. Originally a way of preparing leftovers, this spicy vegetarian curry recipe packs a medium heat with chiles and has a rich, robust Indian spiced flavor. Garbanzo beans, sweet potatoes and spinach leaves are added to round out the flavors in this dish. Jafrezi can also be made with meat but this version is a great change of pace meal for those 'meatless' night menus.
The great thing about this curry is the slightly sweet you get from the sweet potatoes. You can also experiment with other combinations of vegetables, just remember that larger, chunkier vegetables require longer cooking times, so you'll want to add these at the start, while smaller, delicate vegetables like spinach and peas only need minutes to cook.
This Jalfrezi recipe is low in saturated fat, very low in Cholesterol while being a good source of fiber, Vitamin B and a very good source of Vitamin A, Vitamin C and Vitamin K.
- 1 pound sweet potatoes or yams, peeled and cut into chunks
- 3 Tablespoons vegetable oil
- 1/4 cup Dried Shallots
- 3 Tablespoons California Roasted Minced Garlic
- 2 teaspoons Ginger Powder
- 4 Dried Japones Chiles
- 1/4 cup Dried Diced Red Bell Peppers
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Ground Cumin
- 1 teaspoon La Vera Smoked Hot Paprika
- 2 Tablespoons Dried Cilantro
- 2 small plum tomatoes, diced
- 1 15 ounce can garbanzo beans (also called chickpeas) low sodium and with liquid
- 8 ounces curly spinach leaves, chopped (baby spinach wilts - the curly spinach holds up to this sauce)
- Juice from 1 lime
- Place potatoes in a large saucepan or dutch oven and cover with water.
- Bring to a boil and simmer until the potatoes are fork tender, drain and set aside.
- In the dutch oven, heat oil to medium-high heat. Add Dried Shallots, Roasted Minced Garlic, Ginger Powder, Japones Chiles and Dried Diced Red Bell Peppers.
- Cook, stirring frequently, until most of the moisture is gone and the mixtures begins to turn dark. About 10 minutes.
- Add Turmeric Powder, Ground Coriander, Ground Cumin, La Vera Smoked Hot Paprika and cook, stirring constantly, about another minute.
- Add tomatoes, garbanzo beans, spinach, potatoes, Dried Cilantro and 1/2 cup water.
- When spinach begins to wilt, add the lime juice, reduce heat and simmer about 5 minutes.
- Serve with rice or Naan Indian bread.