Vegetable jalfrezi

jalfrezi

Kath Taylor, Cracking Good Food, www.crackinggoodfood.org

Cracking Good Food is based in Chorlton. It encourages cooking from scratch through practical workshops that are all about good old home cooking.

“The beauty of this dish is that you can adapt the vegetables to suit the season. Fresh tomatoes are best used in the summer months, but tinned ones work really well too. Because South Manchester is a multicultural community packed with Asian grocery stores, the spices are easy to obtain all year round. I like to serve this with warmed pitta bread and pilau rice.”

Reproduced from Didsbury Dinners: The Low-Carbon Community Cookbook

 

 

 

 

Serves about 4

  • 1 heaped tsp cumin seeds
  • 1–2 tbsp groundnut or sunflower oil
  • 1 medium onion, sliced
  • 2–3 garlic cloves, sliced
  • 1 tbsp julienned ginger (see Editor’s tip, below)
  • 1–2 large green chillis
  • 1½ tsp ground coriander
  • ½ tsp ground pepper
  • ½ tsp turmeric
  • 1 can chopped tomatoes or 4–6 fresh ones, chopped
  • Salt
  • 3 mugs of mixed seasonal vegetables, sliced and cooked until al dente (crispy but tender)
  • 2 spring onions
  • 2 tbsp chopped fresh coriander

(Optional: 1 tbsp of plain soya yoghurt to garnish)

 

Heat a medium sized pan. Add the cumin seeds and cook them until they pop.

Add the oil and then the onion, and cook until tender.

Next add the garlic, ginger and chilli. Cook for about a minute.

Add the spices and cook for another minute.

Add the tomatoes and salt, bring to the boil, and cook for a further 10 minutes.

Add the prepared veg and continue to cook for 10–15 minutes, adding a little water if necessary.

Throw in the coriander and stir. Garnish with yoghurt and coriander.

  • Editor’s tip: “A ‘julienne’ is a thin, uniform strip, like a matchstick. You can julienne firm vegetables, such as carrots and courgettes, using a special julienne peeler. If you don’t have one, use a sharp, non-serrated knife. Aim for strips that are about ¼-inch thick and 2 inches long (approx ½ cm by 5 cm).”

 

 

© Amanda Woodvine for Didsbury Dinners, 2o11. All rights reserved. Not to be reproduced in whole or in part without the permission of the copyright owner.

Food photography: © Chava Eichner