PCOS Friendly Vegan Vegetable Jalfrezi

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

3 tbsp neutral oil (such as sunflower oil or canola oil)
Crisco Pure Vegetable Oil Crisco Pure Canola Oil Wesson Pure Vegetable Oil Mazola Cholesterol Free Canola Oil 40 fl oz Pompeian 100% Grapeseed Oil
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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.

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