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Veg Jalfrezi curry in a cream speckled bowl with pilau rice in the bowl too

Zero Waste Quorn and Veg Jalfrezi in 30 minutes


  • Author: Jess Saunders
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

Quorn and Veg Jalfrezi is a delicious dish, made in two parts to keep the peppers and onions nice and crunchy. Remember to remove the seeds from the chillies if you don't like it too spicy!


Scale

Ingredients

  • 1 onion - chopped into large chunks
  • 3 cloves of garlic, crushed
  • 1 yellow pepper - chopped into chunks
  • 175g cherry tomatoes - halved
  • 350g potatoes - chopped into small chunks (skin on)
  • 125g baby spinach
  • 6 finger green chillies - 2 chopped in half and the rest diced
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 10 dried curry leaves
  • 1 tsp mustard seeds
  • 500g passata
  • 200ml water
  • 2 tbsp coconut yoghurt
  • 2 tbsp oil
  • 1 pack of Quorn Vegan Pieces

Instructions

  1. Put the potatoes into a large frying or sauté pan with one tablespoon of oil and cook for 5-6 mins. Then add the mustard seeds and curry leaves and cook for another couple of minutes. 
  2. Pop the onions, peppers and cherry tomatoes in and cook for another 2 minutes. The onions and peppers should have a good crunch and the potatoes should be cooked (as they're chopped small). Set aside.
  3. In a clean large saucepan (or wok), pour the remaining oil, then add crushed garlic, cumin, garam masala, turmeric and fresh chillies. Sauté for 2 minutes over a medium heat.
  4. Pour in the passata and water, stir well, bring up to the boil, then reduce to a simmer.
  5. Add in the Quorn Vegan Pieces and simmer for 8-10 minutes. The sauce will thicken and reduce down a little, and the Quorn will heat through. Stir in the spinach and allow to wilt, which should take a couple of minutes.
  6. Remove from the heat, then spoon in the coconut yoghurt. Add in the potatoes, peppers, onions and cherry tomatoes from earlier, then heat through back on the hob for one minute. Serve and enjoy with coconut yoghurt, naan, pilau rice, fresh coriander and your favourite chutney.

Notes

  • Remove the seeds from the chillies so it's not as spicy.
  • Use fewer chillies if you don't want it to be as spicy.
  • Vegetables can be substituted for what you have in the fridge! Courgettes, mushrooms, asparagus and sprouts would all go well!
  • Category: Dinner
  • Method: Stove-top
  • Cuisine: Indian

Keywords: veg jalfrezi, vegetable jalfrezi, Quorn jalfrezi

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