Vegan Jalfrezi Curry

The vegan chicken pieces can be replaced with any type of vegan meat alternatives, rehydrated textured vegetable protein [TVP] chunks or soya curls, firm tofu, tempeh, seitan, mushrooms, chickpeas or any other bean, or a vegetable such as eggplant [aubergine], zucchini [courgette], or extra bell peppers.

If you'd like to replace any of the veggies included within our jalfrezi recipe, there are a variety of vegetables that would be particularly great substitutes. Leftover odds and ends of vegetables are perfect to use up in a jalfrezi curry.

For example -different types of onion, leek. fresh tomatoes, any variety of potatoes [including canned potatoes], sweet potatoes, peas, courgette, aubergine, kale, broccoli, cauliflower, turnip, swede [rutabaga], field beans, green beans, mangetout, sugar snap peas, vegetable marrow, squash, pumpkin, broad beans, edamame beans, etc.

If you would prefer to replace the mango chutney, here are a few alternatives that would work well: apricot jam or preserve, peach chutney, onion chutney, onion pickle, apple chutney, tamarind chutney, tomato chutney or relish.

Although do keep in mind that any substitute will slightly change the overall flavour of the curry, and that depending on the substitute [such as the substitute is more sour, tangy, sweet, or spicy, compared to mango chutney] you may need to balance the flavours with a little extra sugar, or a little vinegar such as apple cider vinegar, red wine vinegar or white wine vinegar, or perhaps extra heat such as a few pinches of chilli flakes, fresh chilli's, or extra chilli powder. Add less to start then adapt the quantities to taste.

Yes of course, the kidney beans can be substituted with any cooked bean you have to hand such as chickpeas [garbanzo beans], black beans, pinto beans, butter beans, cannellini beans, haricot beans [navy beans], azuki beans, etc. Or perhaps cooked green or brown lentils.

Yes, you can absolutely use a jalfrezi spice paste instead of individual spices for the vegan jalfrezi curry recipe. Pre-made spice pastes are a great way to save time and they typically include a balance of flavours that have been carefully crafted, but be sure and adjust the quantity of the paste to your personal taste.

Another consideration is that the curry paste may be concentrated, so it may be best to start with 1-2 tablespoons and then adjust as necessary, or look on your curry paste packaging for advice on quantities. Also, check the package instructions to see how to prepare the paste as it may require a few minutes cooking in oil to release the flavours.

Finally, do check the ingredients of the curry paste as some may contain non-vegan ingredients such as shrimp paste or ghee (clarified butter).

Absolutely! While potatoes are a common ingredient in many curry dishes due to their ability to absorb flavours and thicken the curry sauce, potatoes can also provide a hearty, satisfying texture to the curry. But,there are many substitutes available if you're looking to try something different or if you have dietary restrictions.

Here are a few potato substitute suggestions: sweet potatoes, cauliflower, broccoli, butternut squash, summer squash, pumpkin, acorn pumpkin, vegetable marrow, courgette, aubergine, celeriac, carrots, parsnip, turnips, or swede.

Do keep in mind, that different vegetables cook at different times, and if not using potatoes the starchy potato cooking liquid will not be present, so perhaps stir through a tablespoon of cornflour [cornstarch] to the curry recipe at the same time the potatoes would have been included, just to provide extra thickness for the sauce.

Another thought, is that some vegetables taste better in a curry after they have been pre-roasted in the oven as this concentrates the vegetables tasty flavours, so if time is on your side perhaps pre-roast veggies such as cauliflower, pumpkin, courgette, butternut squash, sweet potatoes, any of the veggie subs really! The veggies don't have to be roasted until completely soft, as they will finish cooking in the curry.

Choosing the right type of potato for your curry is a consideration especially if you do not wish your potatoes to fall apart too much as they cook. Also, different potatoes have slightly different cooking times so do keep this in mind as well.

Although, in reality we just tend to just chuck in any type of potatoes that we happen to have to hand in our pantry, or whatever potatoes looked the nicest and were also the least expensive in the supermarket!

However, here are a few good potato choices: new or baby potatoes, charlotte potatoes, russet or Idaho potatoes, any waxy potatoes such as red potatoes, Yukon Gold, fingerling potatoes, or ordinary supermarket potatoes simply labelled as white potatoes.

Sweet potatoes are also a delicious potato option, and as these tend to cook much more quickly in a curry compared to ordinary potatoes if time is a factor these are a great choice.

Jalfrezi curry pairs nicely with a rice, noodles, naan bread, chapati, roti, poppadoms, homemade easy flatbreads, Chana Chaat [spicy chickpeas], cucumber raita, vegan sour creme or creme fraiche, mango chutney, mint chutney, apple chutney, mint pickle, onion pickle, fresh salad, pakoras, samosas, or even a side of chips or French fries. A scoop of this Red Lentil and Kale Dahl or this Aloo Gobi [spicy cauliflower and potato] along with the curry.

For a starter, a delicious Red Lentil Dahl Soup is a nice idea.

For an easy guide on preparing the best rice have a look at our Vegan Red Beans Stew and Rice recipe notes and FAQ's.

To finish off a tasty home-made curry a delicious dessert is a nice idea especially an Indian rice pudding which is called Kheer. Our traditional British Rice Pudding can be jazzed up with spices and flavours such as cardamon, cloves, ginger, saffron, a touch of rose water, nuts and dried fruits to create a delicious ending to an Indian inspired meal.

Or go with a tasty slice of our Traditional Fruit Cake which is perfect with a hot cup of Chai tea or a tasty wholesome Turmeric Latte.

Although, fruit cake is technically not a traditional dessert for a curry meal, our traditional British fruit loaf cake recipe is packed with warm spices - cinnamon, nutmeg, cloves, and mixed spice powder which is generally a mix of spices such as -coriander, cinnamon, ginger, caraway, cloves, and nutmeg, which compliment all the spices enjoyed throughout the curry meal, so it can be a delicious untraditional dessert!

However, interestingly, there is a traditional Indian fruit cake filled with ground spices and candied fruits called an Allahabadi Christmas Cake.

There are lots of delicious garnishes that can be added to a jalfrezi curry that can add extra tasty textures and flavours, such as: fresh coriander [cilantro], lemon or lime wedges, fresh sliced chilli's, pickled red onion [see our Italian bread salad recipe for an easy and quick pickled red onion recipe].

Other garnishes include: fresh chopped tomatoes, chopped cucumber, chopped radishes, sliced spring onions or scallions, toasted nuts such as cashews, peanuts, or flaked almonds, toasted seeds such as pumpkin, sesame, or sunflower, a dollop of vegan yogurt, sour cream, creme fraise or even vegan mayonnaise which is especially nice with a rice accompaniment.

Jalfrezi is traditionally considered a fairly spicy curry, and is often categorized as medium-hot on many Indian restaurant menus and take-outs. The heat in a jalfrezi curry comes from the inclusion of green chillies, chilli powder, and other warm spices like cumin and coriander.

However, the beauty of cooking at home is that you can adjust the spice level to your personal and family preferences, so if you prefer a milder curry, you can reduce the number of chillies or the amount of chilli powder in the recipe. For our jalfrezi recipe we do not include fresh chilli's as my kids would protest if the curry was too hot, so we use a mild chilli powder instead.

Alternatively, if you like your curry very spicy, you can add fresh chillies or use a hotter variety of chilli powder.

Adding ingredients such as tomatoes, coconut milk, and sugar in the jalfrezi recipe helps to balance and mellow the heat of the curry creating a curry that is spicy but also balanced and packed with other flavours -such as sweet and tangy.

Although, do remember that you are the cook so you can always add more spice as you go along, but do bear in mind that it's more challenging to make a dish less spicy once it's already cooked, so at the beginning add less, taste, and then add more if liked.

Yes, you can make this recipe gluten-free. Just ensure that all your ingredients are gluten-free, especially check that the vegan chicken substitute you use is gluten-free, as some brands may contain gluten, and check any spice mixes or curry pastes that you may happen to use.