John Myers
Jalfrezi Curry with Tofu and Vegetables
The perfect jalfrezi curry with tofu and vegetables recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- Oil
- 1 Pc. Clove of garlic
- 2 cm Ginger
- 1 Pc. Red chilli pepper
- 2 piece Red pepper
- 250 g Tofu
- 80 g Jalfrezi curry paste is about 1/4 of the glass
- 400 g Chopped tomatoes
- 300 g Canned chickpeas
- 2 tbsp Balsamic vinegar
- Salt pepper
- 150 g Natural yoghurt
- 1 Pc. Lemon cut into wedges
- 2 tbsp Flaked almonds
- 0,5 bunch Coriander
- Cut the onion into half rings, finely chop the ginger, garlic and chilli (remove the seeds). Heat some oil in a saucepan and fry the onion rings for about 5 minutes until golden brown. Add the ginger, garlic and chilli and roast briefly.
- Dice the tofu (if necessary marinate a little beforehand if desired. For example, I used soy sauce and tofu seasoning), dice the paprika. Put both together with the curry paste in the pot and fry briefly. Pour in the chopped tomatoes and approx. 200 ml of water. Bring to the boil, then simmer over medium heat for about 15 minutes. Season to taste with salt, pepper and vinegar. Add the drained chickpeas and heat.
- Chop the coriander into small pieces and roast the flaked almonds in a pan until they start to smell. Sprinkle both over the finished curry. Sprinkle the yogurt on top. Serve with lemon quarters and rice.
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