Total time 40 mins | Serves 4 | Medium
Vegetable Jalfrezi
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Large frying pan or skillet
Ingredients
3 tbsp canola oil
300g plant-based meat substitute
25g unsalted butter
1 large onion diced
2 tsp garlic minced
2 tsp ginger minced
400g tin diced tomatoes
2 tbsp tomato paste
250ml vegetable stock
½ red onion sliced
1 red & 1 green capsicum sliced
1 large tomato cut in to 8 pieces. OR use vegetables and plant-based substitutes as you choose
Instructions
MEAT SUBSTITUTE: Using a large frying pan, heat just 1 tbsp oil on a medium heat. Add your meat substitute, stirring for 3mins then place in a bowl to one side.
SPICE & ONIONS: Using the now empty pan, heat the remaining oil and butter on a medium heat. Empty in spice Pack 2, having first cut the dry chillies in half. Stir for 30secs then add the diced onion, stirring for another 5-6mins.
GARLIC & GINGER: Set the heat to medium/low and add in the garlic & ginger, stirring for 2mins. Empty in spice Packs 1 and 3, splashing in a little water to keep some moisture while stirring for another minute. Then add half the capsicum, stirring for 2 more minutes.
SAUCE: Stir in the tinned tomatoes, tomato paste, stock and remaining capsicum.
SIMMER: With the lid off, bring to the boil then set to a vigorous simmer on a low/medium heat. After 5mins, add the meat substitute, stir in the cut tomato and leave bubbling for another 10mins. Serve with rice.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.