Easy Vegan Jalfrezi (Spicy Tofu & Vegetable Curry)

Name: Easy Vegan Jalfrezi (Spicy Tofu & Vegetable Curry)
Total time: 35 min
Ingredients: 2 tablespoons cooking oil, divided; 8 oz (225 g) extra-firm tofu, drained and cut into approx. 1-inch cubes ((feel free to use more tofu or a larger block)); 1 large onion, roughly diced; 1 red bell pepper, deseeded and roughly diced; 1 green bell pepper, deseeded and roughly diced; 6 cloves garlic, finely chopped; 2 inch piece of ginger, finely chopped; 2-4 fresh green rocket chillies, finely sliced ((depending on taste – see notes)); 1 tablespoon ground cumin; 2 teaspoons ground coriander; 2 teaspoons garam masala; 1 teaspoon ground turmeric; 2 tablespoons tomato puree; 1x 14 oz (400 g) tin plum tomatoes; 1½ cups (400 ml) vegan stock or water; ½ teaspoon salt ((plus more to taste)); Large handful fresh coriander, chopped

thepeskyvegan.com

This vegan jalfrezi curry combines tofu and mixed veg with aromatics, spices, and fresh green chilli for a big kick of heat.

View full recipe on thepeskyvegan.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at thepeskyvegan.com.

Share this recipe:

Cooking tools:

Oven
Stove
Baking sheet
Pan
Chef's knife
Cutting board
Spoon
Measuring spoon
Can opener
Wooden spoon

Ingredients

2 tablespoons cooking oil, divided
8 oz (225 g) extra-firm tofu, drained and cut into approx. 1-inch cubes ((feel free to use more tofu or a larger block))
1 large onion, roughly diced
1 red bell pepper, deseeded and roughly diced
1 green bell pepper, deseeded and roughly diced
6 cloves garlic, finely chopped
2 inch piece of ginger, finely chopped
2-4 fresh green rocket chillies, finely sliced ((depending on taste – see notes))
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground turmeric
2 tablespoons tomato puree
1x 14 oz (400 g) tin plum tomatoes
1½ cups (400 ml) vegan stock or water
½ teaspoon salt ((plus more to taste))
Large handful fresh coriander, chopped