This Vegan Jalfrezi Curry is easily prepared with a few everyday ingredients such as bell peppers, onions, potatoes, spinach, spices, and meat-free pieces although these can be switched out for extra vegetables. It is a deliciously easy dinner and perfect for a home takeaway meal.
Vegan Jalfrezi curry is budget-friendly and easily adaptable as it can be tailored to what vegetables you have to hand. We like this curry with soft flatbreads or naan breads, or crisp poppadum's, and a sprinkle of toasted peanuts or cashews, fresh coriander, and sides such as rice or noodles. A scoop of mango chutney or lime pickle is also a nice addition.
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Origin of jalfrezi curry
Jalfrezi is a type of Indian curry that originated during the British Raj in India, around the late 19th to early 20th century. The term "jalfrezi" comes from two Bengali words: "jhal" meaning spicy or fiery, and "frezi" meaning stir-fry. Jalfrezi was originally developed as a method to use up leftovers by frying them in spices and chilli. During the colonial period, Indian cooks would stir-fry leftover roast or cold meat with onions, bell peppers, chillies, and spices to create a fresh spicy meal. Jalfrezi is now usually prepared with meat, fish, or vegetables instead of leftovers.
Jalfrezi is prepared using the techniques of stir-frying, which is a originally a Chinese cooking method, and simmering. It can be hotter and spicier than other Indian curries although the level of spiciness can be adjusted according to personal taste.
Also, while Jalfrezi is very popular in British Indian restaurants and other parts of the world, it may be less common in India as its an Anglo-Indian dish. Other Anglo-Indian dishes that were created during the British Raj include: Mulligatawny Soup and Kedgeree. Tikka Masala is another Anglo-Indian dish, but it orginated later in Scotland during the 1970s by a Bangladeshi chef who is claimed to have adjusted one of his traditional recipes to suit the local Scottish tastes.
Whoever suggested that vegan food is bland or boring, most likely never enjoyed a delicious Indian-inspired vegan curry. Indian cuisine is amazing as it focues on fresh ingredients, many being naturally vegan-friendly.
Ingredients
The ingredients that you will need for this vegan jalfrezi curry are:
- coconut oil (or replace with a small amount of vegetable stock)
- potatoes (we used small-medium new potatoes)
- onions
- red & green bell pepper
- can of coconut milk
- can of kidney beans
- can of chopped tomatoes
- mango chutney (or replace with onion chutney)
- lemon
- bag of spinach
- meat-free pieces (we used 'THIS Isn't Chicken Pieces' but you can replace with tofu, vegan Quorn pieces or other meat-free pieces, mushrooms, or extra vegetables such as broccoli)
- salt & pepper & a little sugar (coconut sugar is a nice addition)
The spices you will need: (the individual spices can be replaced with a jalfrezi spice powder or paste, or an ordinary curry powder such as Madras if thats all you have to hand, although if you go with curry powder do add the garam masala if available)
- ginger powder
- turmeric powder
- garlic powder
- garam masala
- chilli powder
- cumin powder
- coriander powder
How to prepare
To save time and money, if you don't already have the spices to hand, just replace the individual spices with a jalfrezi spice paste, mix, or powder, or even use an ordinary curry powder. Also, if mango chutney is not liked we have prepared this curry with onion chutney and even an onion pickle and its still been very tasty. We used a reduced package of This Isn't Chicken Pieces but this can be replaced with say broccoli, mushrooms, extra potatoes, or your choice of vegan chicken pieces - Quorn vegan chicken pieces would be a nice substitution.
Step 1: Parboil the potatoes for 5 minutes, drain, and reserve the cooking liquid if wished for a different recipe such as soup, stew, or a sauce.
Step 2: Melt the coconut oil in a non-stick deep fry pan, skillet, or wok [we used a wok]. Add the onion and bell pepper slices and cook for 5 minutes.
Step 3: Add the ginger powder, turmeric powder, garlic powder, chilli powder, coriander powder, cumin powder, along with the lemon zest. [Or if using a jalfrezi paste or spice powder add it now].Stir everything together.
Step 4: Add in the vegan chicken pieces and stir well for 1 minute, before adding the parboiled chopped potatoes and stir for another minute.
Step 5: Stir through the in the kidney beans.
Step 6: Pour in the can of chopped tomatoes, canned coconut milk, the juice from half a lemon, and mango chutney. Season with salt, pepper, and sugar.
Step 7: Cook for 25-35 minutes until the sauce is nice and thick and the potatoes are soft.
Step 8: Stir through the garam masala powder and then add the spinach which will look like a lot but it will wilt down. Just keep stirring it through the jalfrezi.
Step 9: Enjoy the jalfrezi with your favourite curry sides such as rice or noodles, fresh coriander and/or sliced spring onions (green onions), and a squeeze of fresh lemon to finish.
How to toast nuts for a curry garnish
Toasted cashews, peanuts, or flaked almonds, are an easy garnish as they can be quickly toasted in a small fry pan or skillet. You don't need any oil to toast the nuts.
Add the nuts to the pan and over a medium-high heat, gently shake the nuts back and forth a few times until the pan is very hot. Once very hot, the pan can be removed from the heat and continued to be gently shook back and forth. The nuts will toast further in the residual heat. They don't have to be completely toasted just tinged with golden bits.
Optional: Add a few pinches of salt or extra garam masala to the nuts before they begin to toast. Alternatively, the nuts can be replaced with sunflower, sesame, or pumpkin seeds.
Jalfrezi curry is delicious served with Jeera Rice which can be made by cooking cumin seeds in some oil for a minute or two before adding the rice and cooking the rice the usual method. The aromas of the cumin seeds cooking are wonderful! We usually add at least a tablespoon of cumin seeds as we love the flavour. Or add a teaspoon of turmeric powder to the rice for a deliciously easy turmeric rice. For extra flavour cook the rice in vegetable broth or stock, or even switch out some of the water for some canned coconut milk.
Recipe notes
Storing
Leftover curry can be stored within the refrigerator for up to 3 days, or frozen for 2-3 months.
Reheating
To reheat the leftover curry, add it to a non-stick pan, adding more liquid if necessary such as plant-based milk, coconut milk, vegetable broth or stock, or just water, so that the curry can reheat more easily. Although, don't add to much extra liquid to start with as the curry may thin down as it heats up. Bring the curry to the boil, lower the heat, and simmer for a few minutes or until piping hot throughout. Stir the curry frequently as it reheats.
FAQ'S
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], broccoli, or extra bell peppers.
If you'd like to replace any of the vegetables 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, there 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 being 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, 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, edamame beans, broad beans, etc. Or go with cooked green or brown whole lentils.
Yes, you can use a jalfrezi spice paste instead of individual spices for the curry recipe. Pre-made spice pastes are a great way to save time and they usually include a balance of flavours that have been carefully put-together, 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).
Yes, 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 or a starchy vegetable, 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. Some vegetables taste better in a curry after they have been pre-roasted in the oven as this concentrates the vegetables flavours, so if you have the extra time perhaps pre-roast vegetables such as cauliflower, pumpkin, courgette, butternut squash, sweet potatoes, etc. The vegetables 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.
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 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 such as 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.
Traditional jalfrezi curry is prepared with fresh green chilli's which gives it a nice spicy kick, but our recipe uses chilli powder which provides enough spice for those who enjoy spice but prefer the curry to not be too hot! Of course, feel free to add fresh chilli's to the recipe as it cooks, or extra chilli powder, or add a few chilli slices as a tasty garnish for those family members who love extra spicy meals.
More vegan curry recipes
One of our family's favourite meals is curry so we are always adding more curry recipes to our growing collection of tasty Vegan Curry Recipes. Our vegan curry recipes are not authentic Indian recipes they are just our take on the traditional curry as we have adapted them to our tastes.
We particularly love this Slow Cooker Sweet Potato, Chickpea and Spinach Curry as its just so easy to prepare, and we love this flavour packed Vegan Saag Aloo. For the best budget-friendly meal options we always have dried red lentils in the pantry, as along with a few spices and some fresh or frozen kale a fuss-free Red Lentil and Kale Dahl can be prepared. Along with a naan bread, or even slices of toasted bread, dahl can be a satisfying filling meal. Lastly, this Chana Chaat recipe can be used as a stuffing for squash, peppers, or large tomatoes, but it is also wonderful just as a snack eaten straight from the refrigerator.
We just had to add in this extra curry recipe for our favourite lunch-time meal Spicy Chickpea Soup as its just so tasty we had to share it with you.
please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.
📖 Recipe
Vegan Jalfrezi Curry
Equipment
- Saucepan [for par-boiling potatoes]
- Large non-stick skillet, deep fry pan, Wok, or similar [with a lid]
- lemon zester
Ingredients
- 500 grams baby potatoes [cut into 1 inch bitesize pieces and parboiled for 5 minutes]
- 1 tablespoon coconut oil [or ¼ cup of vegetable stock, plus more as required - if oil-free is preferred]
- 1 medium-large red bell pepper [about 145 grams of prepared pepper, cut into thick slices]
- 1 medium-large green bell pepper [about 145grams of prepared pepper, cut into thick slices]
- 1 medium-large onion [cut into thick slices, about 110grams of prepared onion]
- 250 grams vegan chicken pieces [can replace with mushrooms, tofu, seitan or extra vegetables such as broccoli]
- 2 teaspoons garlic powder [or 4-6 cloves of diced fresh garlic]
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon ginger powder [or 1 inch piece of grated fresh ginger]
- 1 teaspoon chilli powder [use fresh green chilli if preferred, or more chilli powder]
- 2 tablespoons mango chutney [or an onion chutney]
- 1 can kidney beans [400grams [14oz] can, rinsed and drained, or 240grams of cooked beans]
- 1 can coconut milk [400g [14oz] can]
- 1 can chopped tomatoes [400g [14oz] can]
- 1 tablespoon sugar [your choice of sugar, syrup or sweetener, we used granulated but coconut sugar is also nice]
- 1 small lemon [weight of lemon about 95grams [3oz] you will need the zest and juice]
Stir through at the end:
- 2 teaspoons garam masala powder
- 100 grams baby spinach [if your spinach leaves are large then shred them up a little]
Instructions
Parboil the potatoes:
- Parboil the chopped potatoes for 5 minutes in boiling water, then drain and set aside until required. If preferred the cooking liquid can be retained and stored within the refrigerator for use for other recipes such as soups, stews, sauces, etc.[Parboiling the potatoes means that the curry will take less time to cook]500 grams baby potatoes
Prepare the curry:
- Melt the coconut oil in a non-stick pan. [Or if using vegetable stock bring about ¼ cup to a gentle boil, add a little more stock as and when needed.]1 tablespoon coconut oil
- Add the bell peppers and onions, and over a medium heat, cook for 5 minutes, stirring frequently.1 medium-large red bell pepper, 1 medium-large green bell pepper, 1 medium-large onion
- Zest the lemon and add the peel to the pan along with the garlic powder, ginger powder, turmeric powder, coriander powder, cumin powder, and chilli powder. Stir well.[The spices can be replaced with a jalfrezi spice mix or paste, if a paste is used allow it a few minutes of cooking in the pan to release the flavours, a little extra oil may be required][Instead of dried ginger or garlic you can use fresh, frozen, or jarred garlic and ginger]2 teaspoons garlic powder, 2 teaspoons coriander powder, 2 teaspoons cumin powder, 1 teaspoon turmeric powder, 1 teaspoon ginger powder, 1 teaspoon chilli powder, 1 small lemon
- Next, add the vegan chicken pieces and give everything a good stir.250 grams vegan chicken pieces
- Add in the parboiled potatoes and and stir for about a minute.
- Next, add the kidney beans, along with the mango chutney, canned tomatoes, and coconut milk.2 tablespoons mango chutney, 1 can kidney beans, 1 can coconut milk, 1 can chopped tomatoes
- Add a few pinches of salt, some black pepper, and the sugar. Half the lemon and squeeze out the juice from one half [keep the second half for seasoning the cooked dish, if liked].Stir the lemon juice through the curry and bring to the boil over a high heat. Reduce the heat to medium, and simmer for 25 minutes.1 tablespoon sugar
- Check that the potatoes are soft, and if not pop a lid over the pan and cook for a further 10 minutes or until the potatoes are soft. [Cooking the potatoes in a tomato-based sauce does mean that they will take a little while longer to soften up, and so exact times will depend on the potatoes that you choose, but initially parboiling the potatoes helps reduce the overall cooking time.]
- Once the potatoes are softened, remove the pan from the heat and stir through the garam masala powder. Taste the curry and if required add salt and pepper to taste.2 teaspoons garam masala powder
- Next, pop in the spinach and stir the leaves through the curry until they are wilted.100 grams baby spinach
Serve the curry:
- Optional: Serve, garnished with fresh coriander [cilantro] or sliced spring onions [green onions], toasted peanuts or cashews, extra mango chutney, and perhaps a squeeze of lemon juice over each serving if liked. A dollop of vegan yogurt, mayonnaise, or creme fraiche is a nice addition.Naan breads, poppadoms, rice or noodles are all tasty accompaniments.
Notes
- The individual spices - coriander, cumin, turmeric, ginger nd chilli, can be replaced with 2-3 tablespoons of jalfrezi curry paste, 1-2 tablespoons of jalfrezi curry powder, or at a pinch 1-2 tablespoons of ordinary curry powder and a few pinches of chilli powder if available. If using the curry powder do add garam masala powder if its available.
- Instead of vegan chicken pieces you can replace this ingredient with extra potatoes, or broccoli, mushrooms, tofu, seitan, tempeh, rehydrated TVP or soy curls, or your choice of vegetables.
- We used This Isn't Chicken Pieces which are plant-based and vegan.
- Instead of garlic powder and ginger powder, replace with fresh garlic [about 4-6 cloves, sliced or diced] and fresh ginger [about 1 inch piece, grated]. Or go with jarred or frozen garlic and ginger.
- Mango chutney can be replaced with an onion chutney or an onion pickle.
- Store leftovers for up to 3 days within the refrigerator.
- Or freeze for 2-3 months.
- To reheat the leftover curry, add it to a non-stick pan, adding more liquid if necessary such as plant-based milk, coconut milk, vegetable broth or stock, or just water, so that the curry can reheat more easily. Bring the curry to the boil, lower the heat, and simmer for a few minutes or until piping hot throughout. Stir the curry frequently as it reheats.
- For a simple guide on toasting nuts and seeds see the how to prepare vegan jalfrezi curry section above.
- For an extra spicy curry add fresh green chilli's to the curry at the same time the bell peppers and onions are added. Or add extra chilli powder, we used a mild chilli powder but you can use a medium or even a hot version! Alternatively, to please all family members add the fresh chilli slices as a garnish just for those who prefer extra spice.
- Our family loves preparing curry sandwiches or curry tortilla wraps with leftover curry! Leftovers also make delicious toasted sandwich fillings.
Nutrition
Comments
Prepared our Vegan Jalfrezi Curry? We would love to know how you got on with the recipe. Do click the star ratings and drop us a comment below as we love hearing from you. Also if you have any further questions or queries regarding the recipe do get in touch! Thanks so much, Jacq x
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