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–+ servings

Chickpea vegetable jalfrezi

A super tasty healthy version of this curry house classic
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Indian
Calories:
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1 medium onion - red or white peeled and cut into eighths
  • 2 cloves of garlic peeled and roughly chopped
  • 2 cm chunk of fresh ginger peeled and roughly chopped
  • 1 large fresh tomato chopped into eighths
  • 1 tsp black mustard seeds
  • 2 tbsp tomato puree
  • 200 ml water
  • 1/2 tsp ground turmeric
  • 1 tsp chilli powder mild or hot - it's up to you
  • 1/4 tsp ground cardamon or 6 cardamon pods crushed and seeds ground
  • 1 tsp ground coriander
For the veggies
  • 1 medium red onion sliced
  • 1 medium red or green pepper cut into chunks
  • 1 medium bunch swiss chard leaves and stems separated and chopped
  • 2 400g tinned chickpeas drained and rinsed
  • 150 grams peas frozen are fine
  • 150 ml water if needed
  • 1 tsp garum masala
  • salt and pepper to taste
To serve
  • 2 tbsp fresh coriander chopped
  • soya yoghurt or raita - see link to recipe below

Method
 

  1. Pop the roughly chopped onion, garlic, ginger and tomato into a small blender pot. Blitz to a fairly fine paste.
  2. Tip the mustard seeds into the smallish pan. Toast for a minute or so over a medium heat - they will start to jump. Take off the heat and carefully pour in the tomato mix. Beware - there may be some spitting as the pan will be hot from toasting so mind your hands!
  3. Let the sauce simmer for 5 minutes over a medium heat to allow the onion to cook. Add the tomato puree and water stir well then add the spices. Leave to simmer on a low heat, stirring from time to time. The spice aromas will change as they cook, becoming mellower.
  4. Place 2 tablespoons of water in the base of a good non-stick stir fry pan over a medium heat. Once the water starts to bubble, add the onion slices, red pepper and chard stems. Stir fry for 5 minutes, keeping the veg moving so they don't stick to the pan - add more water if needed but not too much.
  5. Pop the chickpeas and peas into the pan and cook for another 2 minutes, longer if the peas are still frozen.
  6. Lower the heat and carefully pour in the sauce. If it's rather thick, add more water so the sauce covers the veg. Add the garam masala and chopped chard leaves to the pan now. Simmer for a couple of minutes and season with salt and pepper to taste.
  7. Serve garnished with fresh coriander and a drizzle of soya yoghurt with steamed rice or chapati and raita on the side if desired.

Notes

Dairy free raita - https://thesensitivefoodiekitchen.com/dairy-free-raita/

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