Vegan Jalfrezi

Vegan Jalfrezi

Jalfrezi is a spicy curry dish originating from Bengal. It is tomato based and has a fiery kick from plenty of green chillies.
Prep Time10 mins
Cook Time45 mins
Servings: 6 people


  • 2 tbsp oil of your choice
  • 5 green cardamom crushed
  • 4 cloves
  • 1 tbsp mustard seeds
  • 2 large onions quartered
  • 4/5 long green chillies sliced
  • 8 baby potatoes (large ones cut in half)
  • 2 tbsp garam masala
  • 2 tbsp ground cumin
  • 1 tbsp turmeric
  • 1 tbsp ground coriander
  • 7 cloves garlic roughly chopped
  • 1 thumbsize piece ginger grated
  • 2 tins chopped tomatoes
  • 1 pack vegan chicken-style pieces (optional) (we use plant-pioneers)
  • 1 broccoli head cut into florets
  • 3 tbsp plant-based yoghurt (we use Alpro natural)
  • boiled water
  • 3 vine-ripened tomatoes quartered
  • 1 tbsp cornflour made into slurry with water
  • 1 cup fresh coriander chopped
  • salt to taste


  • Fry the cardamom, mustard seeds and cloves in the oil for 2 minutes until the seeds start to pop.
  • Add the onions and green chillies and fry for a further 3 minutes.
  • Add the potatoes, garam masala, cumin, turmeric, ground coriander and garlic and stir fry for 2 minutes.
  • Add the ginger, chopped tomatoes, broccoli, chicken pieces (if using) and yoghurt and give everything a good stir.
  • Add the water, enough to cover the vegetables and simmer for around 30 – 35 minutes until potatoes are cooked – check them with a knife. Add the fresh tomatoes half way through and stir occasionally.
  • Stir in the cornflour slurry, coriander and salt and allow the sauce to thicken for a minute.
  • Serve with rice.

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