Meat Free Mondays- Curry House Jalfrezi
We are onto our second Meat Free Mondays recipe which is my go to Indian dish. This recipe is full of flavor and depth, its truly delicious.
This recipe is from the vegan cook book 'Bish Bash Bosh by Henry Firth and Ian Theasby'. This cookbook is probably the book I would recommend to anyone wanting to try vegan food as it has such great recipes and it includes vegan versions of many classic dishes.
This jalfrezi is prefect with rice and naan or on its own. This recipe makes 3-4 portions.
Curry House Jalfrezi:
- 1 large aubergine
- 4tbsp sunflower or olivie oil
- 1 onion
- 1 red pepper
- a small bunch of fresh corriander
- 5 green bird eye chillies
- 12 cherry tomatoes
- 3tbsp curry powder
- 1 tsp garam masala
- 1/4-2 tsp hot chilli powder
- 8 tbsp tomato puree
- 500g cooked basmati rice
For the Stock:
- 1 onion
- 5cm piece fresh ginger
- 5 garlic cloves
- 500ml + 1 tbsp water
- 1/2 fresh red chilli
- 3 cherry tomatoes
- 1 tbsp sunflower or olive oil
- 1/4 tsp ground corriander
- 1/4 tsp ground cumin
- 1/4 tsp ground fengurek
- 1/4 tsp ground turmeric
- 1/4 tsp paprika
- Preheat your grill to 200C or Gas mark 6
- Trim the aubergine and cut it into 2CM chunks, spread over the baking tray sprinkle with two tablespoons of oil and a good pinch of salt. Toss to coat. Grill for 15 minutes turning occasionally. Remove once golden brown all over but not burnt
- Meanwhile make the stock, peel and finely chop the onion, peel the ginger by scraping off the skin with a spoon and grate. Peel and grate the garlic, put the ginger and garlic into a bowl and mix with 1 tablespoon of water to make a paste
- Finely chop the red chilli and tomatoes. Place the saucepan on a medium heat and pour in the oil, add the onion and sauté for five minutes. Add a teaspoon of the ginger and garlic paste. Add all the remaining spices and half the water and stir. Simmer for 10 minutes until browned and reduced completely. Pour in the rest of the water and stir. Transfer to the liquidiser, blend to a smooth liquid. Clean out the pan
- Back to the curry. Peel and thinly slice the onion, cut the pepper in half and cut out the stems and seeds, then thinly slice. Pick the leaves from the coriander, finely chop the stems and roughly chop the leaves. Trim and thinly slice two of the chillies, quarter the tomatoes
- Pour the remaining oil into the clean saucepan. Place over high heat, add the onion, pepper and sliced chilies and fry for three minutes stirring regularly. Stir in the chopped coriander stems and remaining ginger and garlic paste (from making the stock). Add the Curry powder, garam masala, 1/4 teaspoon hot chilli powder, tomato puree ,grilled aubergine, and stock. Taste and add more salt, garam masala and chilli powder if needed. Stir in the tomatoes, simmer gently for 10 minutes stirring frequently until slightly thickened,
- Cook the rive following the instructions on the packet
- Cut the remaining chillies in half lengthways and use them to garnish the curry along with the chopped coriander leaves.
- Serve with the rice/naan and enjoy.
This recipe is very versatile, you can add any other vegetables or vegan 'meat' you think would go well with this or take out any you don't like.
If this is something you try please tag @thoughtfulwaysuk on instagram and use the #twmeatfreemondays
1st Image: BISH BASH BOSH! :HarperCollins Australia
Ingredients/method: Bish Bash Bosh by Henry Firth and Ian Theasby