Thursday, 24 April 2014


I've shown you a couple of Thai curry recipes previously however it occurred to me that I haven't shown enough of my Indian curries yet. Naughty me!

We love a good curry night at our place. Has to be spicy and with lots of chunky veg! However, I think
people rely too much of jarred sauces and they tend to be most calorific and full of all sorts of bits and bobs that are unrecognisable. It's so easy to make your own curry sauce and this Jalfrezi recipe is a great way of using the spices in your cupboard is russle up a fiery treat - and it's much better for you too!

This recipe calls for two chili's with the seeds thrown in too - this is just spicy enough for me but you can de-seed if you want a milder curry or go all out and add as many as you want. Whatever you think you can handle. I've gone veggie again so the Quorn pieces are getting another airing but do feel free to use meat instead if your a raging carnivore!

Veggie Jalfrezi

1 Diced Red Onion
2 Finely Chopped Chili (With Seeds)
2 Grated Cloves Of Garlic
1 Tbsp Garam Masala
1 Tbsp Ground Cumin
1 Tsp Turmeric
Pinch Of Salt, Pepper And Sugar
200g Quorn Pieces
300g Chopped Mushrooms
1 Diced Red Pepper
1 Tin Of Chopped Tomatoes
2 Tbsp Creme Fraiche
1 Tbsp Cornflour (Optional)

  1. In a well oiled pan on a medium heat thrown in your onions, chilli's with seeds, garlic, garam masala, cumin, turmeric, salt, pepper and sugar. Fry everything up, constantly stirring so the spices do not catch until your onions are starting to go soft.
  2. Throw in the Quorn pieces and fry for a further two minutes before adding the mushrooms and pepper and frying for another two minutes. All the Quorn and veg should be dyed a beautiful yellow form all the spices.
  3. Add the tomatoes and creme fraiche with 200ml of water. Turn the heat up to high and give everything a good mix until the mix is boiling and the creme fraiche has disappeared into the sauce.
  4. Reduce to a simmer and cover for 15 minutes. Use this time to make some rice to serve and give the sauce a mix every five minutes or so.
  5. Uncover and check the sauce. If it's not reduced enough add a tbsp of cornflour to thicken it up before serving with the rice.
It's as simple as that. If you looking for a more thicker and creamier sauce and your not too bothered about calories then use a single cream instead of the creme fraiche. Adding some small chopped potatoes is also a great idea if you don't like Quorn and remember that you can mix up your veg as well to use whatever you have left over in your kitchen.

Crack open a beer, get some naan bread and dive straight in!

!ānanda lēṁ!

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