Vegan Vegetable Jalfrezi
This bold, fragrant stir-fry is everything a weeknight dinner should be — vibrant, deeply spiced, and ready to feed four without any fuss. Cauliflower, bell peppers, and zucchini get coated in a rich tomato-based sauce built on cumin seeds, garam masala, turmeric, and fresh ginger, so every bite carries serious depth. The technique here is key: blooming whole cumin seeds in hot oil first, then layering in the aromatics and ground spices, creates that restaurant-style complexity you just can't get from a shortcut. A splash of water helps the cauliflower steam to tenderness right in the pan, while the peppers and zucchini go in later so they stay beautifully tender-crisp. Everything in this dish is naturally plant-based — no swaps needed, no ingredients to second-guess — just honest vegetables and a pantry's worth of spices doing exactly what they're supposed to do. A squeeze of fresh lemon juice at the end brightens the whole thing and ties the sauce together. Serve it straight from the pan with a handful of cilantro scattered over the top and something to scoop it up with.
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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.
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