Plant-Based Vegetable Jalfrezi

Plant-Based Vegetable Jalfrezi

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Prep Time: 10 minutes
Cook Time: 47 minutes
Total Time: 57 minutes
Servings: 4
Author: Caroline

Ingredients

  • Jalfrezi paste - I used the recipe here to make the paste and substituted the oil for water: http://www.jamieoliver.com/recipes/uncategorised-recipes/easy-homemade-curry-pastes/
  • 2 red onions finely sliced
  • 500 ml/16 fl ozs boiling water
  • 1 teaspoon vegan boullion
  • Halfa head of a medium cauliflower broken into florets
  • Twohandfuls of spring cabbage or cavolo nero
  • 1 yellow
  • 1 red pepper finely sliced
  • 1 head broccoli broken into small florets
  • 1 x400g/14oz can chickpeas in water drained
  • 500 ml/16 fl ozs passata
  • As much as you wantbrown rice washed and cooked as per the packet instructions
  • fresh coriander to decorate

Instructions

  • Add two inches of water to a large pot and then add the red onions. Cook for 6-8 minutes, adding more water if the water evaporates. You're looking for the onions to start to break down and caramelize.
  • Add your homemade paste and stir into the onions, then add your cauliflower florets, stock, water and passata then cook for a further 15-20 minutes. You're looking for the cauliflower to begin to get soft and the sauce to thicken.
  • Add the drained chickpeas, peppers, broccoli and cabbage or cavolo nero. Cook for a further 15-20 minutes until the vegetables are cooked through.
  • Serve on a bed of brown rice and scatter with some coriander leaves, and if you fancy a few toasted almonds and finely sliced red chilli.
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