Vegetable Jalfrezi

Rebeka Bergin Rebeka Bergin

    Heat 1 tablespoons of Coconut Oil in a wok or pot on medium heat and then stir-fry the Onion, Bell Pepper, and Courgette/Zucchini for 3 minutes. Then add the Garlic, Button Mushrooms, and Ginger and stir fry for another 30 seconds. Add the Turmeric, Ground Coriander, Ground Cumin, Garam Masala and Dried Chili Flakes and fry the spices off for 1 minute.

    Add the Fresh Tomatoes to the pot, season with Sea Salt & Black Pepper and smash them down with your spoon or spatula. Add 2 tablespoons of water then simmer on a low heat until the tomatoes form a sauce.

    Serve with ½ cup of fluffy basmati rice per person (95 Calories).

Article ID,18316394553,Servings,2,Paper Link,
Allergens,Nut-Free,Soy-Free,Gluten-Free,Milk Free,Egg Free,Seafood-Free

Onion,1,cut into chunks
Coconut Oil,1 Tablespoon
Red Bell Pepper,1,cut into chunks
Courgette/Zucchini,1 Cup,chopped
Garlic,3 Cloves,minced
Ginger,½ Teaspoon,minced
Fresh Tomatoes,6,chopped
Button Mushrooms,2 Cups ,sliced
Dried Chili Flakes,½ Teaspoon
Turmeric,1 Teaspoon
Ground Cumin,2 Teaspoons
Ground Coriander,1 Teaspoon
Garam Masala,1 Teaspoon
Sea Salt & Black Pepper,A Pinch
Water,2 Tablespoons,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.