"Jalfrezi" comes from the Bengali words for “spicy” and “fry”, hinting at how this curry is different. Peppers, onions, tomatoes and baby corn are quickly stir-fried then cooked down to create a little bit of sauce which is spicy and tangy, bringing the 'hot-fry' together. A quick alternative to a take-away!

Cook our delicious Vegetable Jalfrezi in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Vegetable Jalfrezi. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Bengali Paste pot, a Masala Blend pot and a Ginger Tomato Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Vegetable Jalfrezi in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Bengali Paste
  • Masala Blend
  • Ginger Tomato Paste

Your shopping list for 2 servings:

  • 120g Basmati rice
  • 1 onion
  • 1 green pepper
  • 4 tomatoes
  • 160g king prawns (cooked or raw)
  • a thumb of ginger (optional)
  • plain yoghurt (optional)
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Our 20 minute recipe

  1. Make some rice

    Cook the rice according to pack instructions and keep warm. 

  2. Fry the veg

    Heat a little oil in a pan over medium heat and fry the onions for 3-4 mins, or until lightly golden.

    Add the peppers and the sliced ginger (if using) to the pan and fry for 3 mins.

    Add the baby corn, and let them cook in the pan for 2 mins to brown a little.

  3. Make the sauce

    Stir in the BENGALI PASTE with a splash of water and fry for 2 mins.

    Sprinkle in the MASALA BLEND with another splash of water and mix well.

    Add the tomato wedges and cook for 2 mins to help them break down a bit.

  4. Reduce it down

    Spoon in the GINGER TOMATO PASTE and add 150ml of water. Mix well.

    Bring the curry to the boil then turn down the heat to medium and cook for 5 mins, or until the veg is tender and the sauce is at the desired consistency. If it's too dry, add 50ml more water and stir for 1 min.

  5. Serve

    Serve the curry over rice with a dollop of plain yoghurt on the side (if having) to cool it all down.

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Vegetable Jalfrezi Top Reviews

Faye - 13th May 2020

Love this. Simple but delicious.

Jenni - 14th September 2020

Very easy to make and really good flavours would probably order again

Jenni - 14th September 2020

Very easy to make and really good flavours would probably order again

Felicity - 10th September 2020

One of my favourites - great recipe tastes amazing!

Melanie - 9th September 2020

Very average. Look

Scott - 31st August 2020

Nice and hot

Scott - 31st August 2020

Nice and hot

Fran - 31st August 2020

I replaced the baby corn with cauliflower; which I roasted in oil and fresh coriander first then added before the tomato paste. Really fresh and tasty!

kane - 29th August 2020

Don't bother with splashes of water, the water from the peppers and the 150ml of water you add is enough. The sauce is very runny but its delicious. We added sugar snap peas, Spinach and mushrooms rather than baby corn

Maria E - 27th August 2020

Very tasty. Very hot if that’s what you like!

Maria E - 27th August 2020

Very tasty. Very hot if that’s what you like!

John - 26th August 2020

Warming

John - 26th August 2020

Warming

Tracy Anne - 25th August 2020

Delicious

Tracy Anne - 25th August 2020

Delicious

John - 23rd August 2020

Nigel - 23rd August 2020

Added extra veg. Superb!

Nigel - 23rd August 2020

Added extra veg. Superb!

Kerri - 23rd August 2020

Added paneer

Helen - 20th August 2020

Used tinned tomatoes instead of water.

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