Vegetable Jalfrezi

🛒 Ingredients

• Vegetable oil 30 g · 265 kcal
• Onion 200 g · 80 kcal
• Garlic cloves 15 g · 23 kcal
• Fresh ginger 20 g · 16 kcal
• Green chilies 10 g · 4 kcal
• Red bell pepper 150 g · 45 kcal
• Green bell pepper 150 g · 45 kcal
• Carrots 100 g · 41 kcal
• Cauliflower florets 150 g · 38 kcal
• Green beans 100 g · 31 kcal
• Potatoes 150 g · 116 kcal
• Canned diced tomatoes 400 g · 76 kcal
• Cumin powder 5 g · 18 kcal
• Coriander powder 5 g · 15 kcal
• Turmeric powder 3 g · 10 kcal
• Red chili powder 3 g · 9 kcal
• Garam Masala 5 g · 18 kcal
• Fresh cilantro (for garnish) 10 g · 2 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pan or wok over medium-high heat. Add chopped onions and sauté until softened and lightly golden, about 5-7 minutes.
2. Add minced garlic, grated ginger, and chopped green chilies; sauté for another minute until fragrant.
3. Stir in cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 30 seconds, stirring constantly, to toast the spices.
4. Add diced potatoes, carrots, and cauliflower florets to the pan. Sauté for 5-7 minutes until they start to soften slightly.
5. Pour in the canned diced tomatoes and mix well. Bring to a simmer, then cover and cook for 10-15 minutes, or until vegetables are tender.
6. Add green beans and bell peppers, stirring them into the curry. Cook uncovered for another 5-7 minutes until they are crisp-tender.
7. Stir in Garam Masala and cook for 1 minute. Taste and adjust seasoning if needed.
8. Garnish with fresh cilantro and serve hot with rice or naan bread.