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Vegetable Jalfrezi – Smoky Tangy Veggie Stir fry. Vegan Glutenfree recipe

February 28, 2013 By Richa 72 Comments

 
Vegetable Jalfrezi - Smoky Tangy Veggie Stir fry | Vegan Richa


Huzzah! behold the PPk 100.. All things awesomely vegan and veganly awesome from 2012..
Find a ton of products, recipes, creations, restaurants, blogs and more that were amazing in 2012..
Zoom in at number 94!! 
Yes, that is me right there.. Leaving a mark on 2012.. :)) Thank you everyone at ThePPK!
Last year, my Savji Tempeh made it to the list. It is one of those long recipes which you have to try to believe in the complex flavors!

Lets celebrate with a Restaurant style Indian curry. This Jalfrezi is a spicy smoky vegetable preparation with crunchy veggies, tangy cumin spiced tomatoes. It is one of the simpler curries and should generally be vegan. A well prepared Jalfrezi should not have a creamy curry which you could end up with in restaurants where they use the same gravy for pretty much all dishes:)

Vegetable Jalfrezi - Smoky Tangy Veggie Stir fry | Vegan Richa

Although, my veganized Indian food posts dont get as much traffic as the regular posts( burgers anyone!;). they are slowly getting popular.. People back home are slowly getting onto the healthy or plant based or just care more about own health wagon..
My mom diligently plugs my blog to anyone who mentions any word close to change/diet/health etc..  and sometimes whips her iphone out and shows them too 😉 Looks like all that tech training hours I spend with Ma are working in my favor:)

Find lots more vegan-ized Restaurant style curries like Tikka masala, Do pyaaza, Kadhai, Mango curry and more here.  Next on the list is Vindaloo. Drop me any favorite curry you want veganized in the comments.

As with most of the other curries, you can add other veggies, greens, tempeh or Tofu(grilled or fried), lentil meatballs, or even grilled chickpea Tofu(soy-free Tofu) and more.
All of my Indian dishes can run slightly spicy, so taste and adjust.

Make it!

Steps:
Blanch the vegetables.



Cook the onions till brown.



Cook the bell peppers.



Add cumin, ginger, garlic, tomatoes, chili powder and salt.



Cook until tomatoes are tender and mash them.



Add blanched veggies, browned onions, peppers, peas.



Mix well and cook for 2-3 minutes.



Serve hot topped with chopped cilantro with Rice or Flat bread.




Vegetable Jalfrezi – Veggies in tangy smoky curry.
Allergy Information: Dairy, Egg, Soy, Corn, Yeast, Nut, Gluten free.
Serves 2-4

Ingredients:
1 Tablespoon Oil
1/2 medium Red onion sliced
1/2 Red bell pepper sliced
1/2 Green bell pepper sliced
1/2 teaspoon liquid smoke or 1/4 teaspoon chipotle pepper flakes
1/2 head of cauliflower chopped or broken into small florets
3/4 cup chopped carrot
1/2 cup other veggies of choice like peas, green beans, broccoli or chopped steamed Tempeh, tofu, Soy free Chickpea tofu or lentil meatballs.

1/2 teaspoon cumin seeds
1 Tablespoon each of chopped ginger and garlic(optional)
1 teaspoon coriander powder
1/2+ teaspoon garam masala
1/2 teaspoon red chili powder or other deep red chili flakes or chili powder of choice.
3 medium tomatoes chopped(or you can use about a cup of crushed fire roasted tomatoes)
1/2 teaspoon apple cider vinegar or other vinegar of choice
3/4 teaspoon salt or to taste
1 teaspoon kasuri methi(dried fenugreek leaves – optional)

Method:
Bring a pot of water to a boil.
Blanch the chunky vegetables- cauliflower, carrot, green beans in it for 3-4 minutes.
Strain and keep ready.
In a large pan, add 2 teaspoons oil.
Heat on high and add sliced onions.
Saute onions till the edges are brown. (5-7 minutes)
Add liquid smoke or chipotle flakes, mix well for a few seconds.
(Or you can cook the onions and peppers in a wok on high heat till lightly burnt for the smoky flavor)
Remove onions from the pan, add bell peppers and saute till the edges are brown.(5-7 minutes)
Remove bell peppers from pan.
Add a teaspoon of oil, and heat on medium.
Add cumin seeds, ginger, garlic and let cook for a minute
Add in the tomatoes, vinegar, coriander powder, garam masala, chili powder, methi leaves if using, and mix well.
Cook the tomatoes until tender. 5-7 minutes, stir and mash once in between.
Add in the browned onions, peppers, blanched veggies, salt and mix well.
Add 1-2 Tablespoons water to help the sauce coat the veggies.
Cover and cook for 2-3 minutes.
Take off heat and serve hot topped with chopped cilantro.
Serve with Rice dishes or Flat breads, bread rolls, Roti or Naan.

Vegetable Jalfrezi

This curry is being shared at Allergy Free Wednesdays, Rickis wellness weekend., Slighlty indulgent Tuesdays

 

Filed Under: gluten free, main course:India, soy free Tagged With: curry, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Chickpea Kabocha Fries. Vegan Glutenfree Recipe Fat-free option
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  1. Kyleigh says

    February 28, 2013 at 4:55 am

    Mmm Jalfrezi is delicious and yours looks great! Excited to see that vegan vindaloo! I’d also be interested in seeing your take on a vegan vegetable korma. I’ve tried a few recipes from vegan cook books before but none ever taste that great, or that authentic.

    Reply
    • Richa says

      February 28, 2013 at 6:16 pm

      Thanks Kyleigh:) Added korma to the list too!

      Reply
    • Abby Bean says

      February 28, 2013 at 6:28 pm

      I love this recipe and I second korma!

      Reply
    • EMC says

      May 6, 2013 at 3:16 am

      I’m a bit late here, but I’d like to “third” the korma notion. I’ve found a variety of vegan versions, and some are decent, but none really taste like the one from the restaurant I like so much…

      I only recently discovered a love of Indian food, so please do keep these recipes coming! 🙂 I made your naan tonight and am loving it; I’m trying to replicate the cashew/almond/mango chutney stuffed one from said restaurant too.

      Reply
  2. uma shankar says

    February 28, 2013 at 11:00 am

    it looks too tempting!

    Reply
    • Richa says

      February 28, 2013 at 6:17 pm

      Thank you Uma!

      Reply
  3. Caitlin says

    February 28, 2013 at 11:52 am

    congratulations on the ppk, richa! you totally deserve it. everything you make is absolutely phenomenal!

    my mom is very similar with my blog. she’s mentioned several times i should have cards made for her to hand out. she’s adorable 😉

    i can’t wait to make this curry. it looks so deliciously spiced and i love anything with red onion in it 😉

    Reply
    • Caitlin says

      February 28, 2013 at 5:48 pm

      ps- i love the way the carrots are cut! they have crinkles in them 😉

      Reply
    • Richa says

      February 28, 2013 at 6:19 pm

      Thank you Caitlin! xx 🙂
      moms are so cute right.. ma tries some of the indian sweets and then tells everyone how easily vegan/healthy they are:))
      you should try it for sure! top a pizza with it.. no tomato sauce required coz there is enough already in the curry:)

      Reply
    • Richa says

      February 28, 2013 at 6:21 pm

      used the crinkle ones from the store,, thought they would look nicer in the pictures than the regular carrot bites:)

      Reply
    • Abby Bean says

      February 28, 2013 at 6:28 pm

      ha! I was erroneously envying your crinkle cutter 😉

      Reply
  4. Renard Moreau says

    February 28, 2013 at 3:45 pm

    [ Smiles ] This is a nice vegan recipe; I have got to try it!

    Reply
    • Richa says

      February 28, 2013 at 6:19 pm

      Thank you Renard, please do!

      Reply
  5. dassana says

    February 28, 2013 at 4:58 pm

    loved the curry. congrats on the ppk. do try vindaloo. if you like spicy food you will love it.

    Reply
    • Richa says

      February 28, 2013 at 6:20 pm

      Thanks Dassana.. yes.. lots of stuff to make, photograph and post:)

      Reply
  6. Sunday Morning Banana Pancakes says

    February 28, 2013 at 6:56 pm

    Congrats Richa on the PPK well deserved, so happy for you!!! This looks so warm and cozy- I LOVE the picture just after the recipe, beautiful 🙂

    Reply
    • Richa says

      March 1, 2013 at 6:50 am

      Thanks Heather! Jalfrezi is one of my favorites. just perfect for the cold and rainy weather here

      Reply
  7. Shema George says

    February 28, 2013 at 7:03 pm

    Looks very yummy. Love the step by step photos which reflects how much effort and time you put into each post.

    Reply
    • Richa says

      March 1, 2013 at 6:54 am

      Thanks Shema.. i just try to keep the camera handy in the kitchen.. 🙂

      Reply
  8. Lubna Karim says

    February 28, 2013 at 7:09 pm

    Wow…that’s an really simple and yum recipe….

    Reply
    • Richa says

      March 1, 2013 at 6:54 am

      Thanks Lubna

      Reply
  9. Turmeric n Spice says

    February 28, 2013 at 7:29 pm

    love the vibrant colors

    Reply
  10. Olívia Ribas says

    February 28, 2013 at 7:50 pm

    Very nice.

    Reply
  11. Dixya says

    February 28, 2013 at 9:36 pm

    congratulations. i love your blog because of its simplicity and originality 🙂 you make food look so goood & healthy

    Reply
    • Richa says

      March 1, 2013 at 6:55 am

      Thank you Dixya.. I try!

      Reply
  12. VeganFling says

    February 28, 2013 at 9:49 pm

    Looks delicious Richa! Congrats on the PPK 100!

    Reply
  13. christine says

    February 28, 2013 at 11:00 pm

    mmm jalfrezi, delicious – looks great and I’m sure it tasted it, too:)

    Reply
  14. Gabby @ the veggie nook says

    March 1, 2013 at 2:48 am

    Ahhhh congrats!!! So exciting, and I’m not surprised at all you were in their 100 list 🙂

    This looks delicious- I love anything with liquid smoke!

    Reply
    • Richa says

      March 1, 2013 at 6:55 am

      Thanks Gabby! I was quite surprised!!:)

      Reply
  15. Cadry's Kitchen says

    March 1, 2013 at 2:59 am

    Congratulations on being the PPK 2012 list!! So well deserved! I’ve got to remember your vegetable jalfrezi. Jalfrezi is one of David’s favorites.

    Reply
    • Richa says

      March 1, 2013 at 6:56 am

      Thanks Cadry! you should definitely make some. i love a good Jalfrezi any day!

      Reply
  16. Anonymous says

    March 1, 2013 at 5:25 am

    This comment has been removed by a blog administrator.

    Reply
  17. pia says

    March 1, 2013 at 1:59 pm

    This comment has been removed by a blog administrator.

    Reply
  18. Kiersten @ Oh My Veggies says

    March 1, 2013 at 5:11 pm

    My husband always complains that I don’t cook enough Indian food and I always tell him that I don’t know how. So please, keep bringing on the Indian recipes! 😀

    Reply
    • Richa says

      March 5, 2013 at 1:56 am

      You should make this one for sure!:)

      Reply
  19. Hannah says

    March 3, 2013 at 2:06 am

    Indian food, not as popular?! I just can’t imagine… Those viewers who don’t take the bait simply don’t know what they’re missing. Don’t post less of your Indian recipes because of them, because your real fans love getting your secret formulas. 😉 I’ve only had jalfrezi out of those shelf-stable pouches, so I’m thrilled to finally get a taste of the real thing. This is a must-make!

    Reply
    • Richa says

      March 5, 2013 at 1:57 am

      what.. shelf stable jalfrezi! you need to make the real deal Hannah.. those shelf stable things all taste the same. and never close to the fresh authentic stuff:)

      Reply
  20. gayathri says

    March 3, 2013 at 4:35 am

    Looks gorgeous and perfect..nice clicks
    new follower to your blog..
    visit my blog..
    http://foody-buddy.blogspot.com/

    Reply
  21. pia says

    March 3, 2013 at 12:14 pm

    This comment has been removed by a blog administrator.

    Reply
  22. Shira says

    March 3, 2013 at 4:46 pm

    OMG Richa I love the step by step tutorial on this! This looks totally doable for a weeknight meal – I am pinning this to make this week, and will let you know! Congrats on the PPK 100 as well – fantastic!

    Reply
  23. Joey says

    March 3, 2013 at 10:46 pm

    I can see why it made the list – it does look superb!

    Reply
  24. Anonymous says

    March 4, 2013 at 12:07 am

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    March 4, 2013 at 12:07 am

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    March 4, 2013 at 12:08 am

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  27. Anonymous says

    March 4, 2013 at 1:18 am

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  28. Anonymous says

    March 4, 2013 at 1:31 am

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  29. Anonymous says

    March 4, 2013 at 1:40 am

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  30. vedgedout.com says

    March 4, 2013 at 5:08 pm

    You OWN that spot on the PPK! So proud of you girl! The jalfrezi looks incredible (as always!) Richa 🙂

    Reply
    • Richa says

      March 5, 2013 at 2:39 am

      Thank you Somer! xx

      Reply
  31. Cindy Gordon says

    March 6, 2013 at 9:27 pm

    We love adding liquid smoke into recipes1 YUM You pictures looks amazing!! I hope you stop by Gluten Free Fridays this week to link up this yummy recipe! It will be live Thursday evening at 7:05 pm! We are having a Gluten Free giveaway this week to one lucky person! Hope to see you there! Cindy 🙂

    Reply
  32. sanjana reddy says

    March 7, 2013 at 10:11 am

    This is a nice veg recipe. i will try it for sure. thanks a lot. for more recipes check foodsnearme.com/recipes

    Reply
  33. kingnid says

    March 13, 2013 at 4:04 pm

    Veganized Indian food posts, are the reason I come here, so thanks for keeping it up. I didn’t even realize you had burger recipes till you mentioned it. I just click on the vegan tab, so I don’t see anything gross. I just want to thank you for tagging stuff properly so I don’t have to see any body parts floating in food, if I need a recipe and can’t handle blocking that kinda thing out that day.

    Reply
  34. Kristy says

    March 13, 2013 at 7:30 pm

    Congrats on the PPK 100, Richa! You more than deserve it. 🙂 I love all the veggies in this dish and I love how simple it looks! I imagine that this on top of a bowl of rice would be incredible!

    Reply
  35. Anonymous says

    April 16, 2013 at 7:23 pm

    I’m curious, where do you get your fabulously indian-looking bronce bowls/plates? I have been looking for some like these about everywhere but didn’t happen to find any…

    Apart from that, your dishes sound awesome as aleays 🙂

    Reply
    • Richa says

      April 16, 2013 at 7:25 pm

      I got most from India, some from the Indian store here and some at Cost Plus world market here.

      Reply
  36. aquarhapsody says

    May 3, 2013 at 2:21 am

    I made this, along with channa masala & naan, for a group of 10 at a yoga retreat and it was fantastic! I didn’t even have liquid smoke but it was still delicious. Thanks for such a wonderful crowd-pleasing recipe!

    Reply
    • Richa says

      May 3, 2013 at 2:23 am

      oh gosh.. that is so awesome! so glad everyone liked it! and Thank you for making so many things:)) xx <3

      Reply
  37. RSAgirl says

    October 17, 2013 at 10:37 pm

    Made this for dinner tonight, it was amazing. My husband hasn’t stopped going on and on about how delicious it is. Thanks 🙂

    Reply
    • Richa says

      October 21, 2013 at 8:57 pm

      I am so happy that you made it with amazing results:)) xx

      Reply
  38. Sheree Brown says

    May 7, 2014 at 4:24 am

    Thank you!
    I made this for lunch today with a few changes. I was trying to find a recipe for a pumpkin, chickpea curry but I also wanted to include lots of vegetables. I made your curry with the addition of broccoli, roast pumpkin and chickpeas. I used the wok method to create a smoky flavour as I didn’t have liquid smoke.
    I will be making this again.

    Reply
  39. kristen says

    April 16, 2017 at 8:06 pm

    I just got the cookbook and made this last night, and it was so delicious and fresh-tasting. I followed the recipe carefully and the blend of spices was just perfect – not overdoing it as I tend to do when I make Indian-style foods. 🙂 Thank you for this.

    Reply
    • Richa says

      April 16, 2017 at 9:46 pm

      yay! so awesome.

      Reply
  40. Carolyn says

    June 17, 2019 at 9:11 pm

    Sorry, but this was so bland. Had to add a lot more spices to make it even worth eating.

    Reply
    • Richa says

      June 17, 2019 at 10:43 pm

      oh no, maybe the spies were old? you can add more to preference. Home made indian food is generally not as oily ot spicy as a restaurant, but you can just use more of those to make it more restaurant like

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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