Eosinophilic Esophagitis Friendly Vegan Vegetable Jalfrezi
Total time50 min
Prep time20 min
Cook time30 min
5.0(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp neutral oil (such as sunflower or canola oil)
- 1 tsp cumin seeds
- 1 medium yellow onion, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, finely minced
- 2 green chilies, thinly sliced (seeds in for more heat, removed for less)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp chili powder
- 1 can (14 oz) diced tomatoes
- 1 tsp salt, plus more to taste
- 1 medium head cauliflower (about 1 lb), cut into small florets
- 2 medium bell peppers (1 red, 1 yellow), cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch half-moons
- ¼ cup water
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the oil in a large skillet or wok over medium-high heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.
- 2
Add the sliced onion and cook, stirring occasionally, until softened and golden at the edges, about 7–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!