Vegetable Jalfrezi
Roughly translated, Jalfrezi means 'stir fry'. Originally a way of preparing leftovers, this spicy vegetarian curry recipe delivers 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 option for Meatless Mondays.
The great thing about this curry is the slight sweetness 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.
Prep Time: 10 min.
Cooking Time: 25 min.
Servings: 4
Cooking Method: Stovetop
Category: Vegetarian
Cuisine: Indian
Ingredients:
- 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 red bell pepper, diced
- 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
Instructions:
- 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 red bell peppers.
- Cook, stirring frequently until most of the moisture is gone and the mixture begins to turn dark. About 10 minutes.
- Add Turmeric Powder, Ground Coriander, Ground Cumin,
- La Vera Smoked Hot Paprika and cook, stirring constantly, for 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 the heat and simmer for about 5 minutes.
- Serve with rice or Naan Indian bread.
