Vegetable jalfrezi
Easy
10 minutes
15 minutes
This shortcut jalfrezi is bright, spicy and weeknight-friendly, made almost entirely using Woolworths’ ready-to-use staples. Heating the spice mix in oil releases extra flavour, while the stir-fry vegetables and mangetout stay crisp and colourful. The Bombay ketchup adds a sweet-tangy finish, and the poppadoms and curry leaves provide you a crunchy, aromatic topper that makes the dish feel special with almost no effort. Serve it as a standalone veg curry or pair it with grilled chicken or paneer for a fuller spread.
@wwtaste This shortcut jalfrezi is bright, spicy and weeknight-friendly, and made almost entirely using Woolworths’ ready-to-use Indian range staples. Search “Vegetable jalfrezi with Bombay ketchup, crispy curry leaves and poppadoms” on taste.co.za or find the recipe below. 🍽️ 4 🥣 10 minutes ⏲️ 15 minutes 📌 Ingredients 1 T canola oil 360 g jar Woolworths jalfrezi cook-in sauce with garam masala spice blend 435 g pack Woolworths stir-fry vegetable mix 125 g pack Woolworths mangetout sea salt and freshly ground black pepper, to taste cooked basmati rice, for serving poppadoms, for serving fried curry leaves, for serving Woolworths Bombay ketchup, for serving 📌 Method 1. Heat the canola oil in a large pan over a medium heat. Add the spice sachet from the cook-in sauce and cook for 1 minute until fragrant. 2. Add the stir-fry vegetables and mangetout. Season and cook for 5–7 minutes until the vegetables are tender but still bright. 3. Pour in the cook-in sauce and bring to a simmer. Cook for 5 minutes to allow the flavours to develop. 4. Serve the hot curry over the basmati rice, with the poppadoms on the side, garnished with the curry leaves. Top with a generous drizzle of Bombay ketchup #foodtiktok #Vegetablejalfrezi #easyrecipe ♬ original sound - WWTaste
Ingredients
Method
- 1 T canola oil
- 360 g jar Woolworths jalfrezi cook-in sauce with garam masala spice blend
- 435 g pack Woolworths stir-fry vegetable mix
- 125 g pack Woolworths mangetout
- sea salt and freshly ground black pepper, to taste
- cooked basmati rice, for serving
- poppadoms, for serving
- fried curry leaves, for serving
- Woolworths Bombay ketchup, for serving
Method
Ingredients
1. Heat the canola oil in a large pan over a medium heat. Add the spice sachet from the cook-in sauce and cook for 1 minute until fragrant.
2. Add the stir-fry vegetables and mangetout. Season and cook for 5–7 minutes until the vegetables are tender but still bright.
3. Pour in the cook-in sauce and bring to a simmer. Cook for 5 minutes to allow the flavours to develop.
4. Serve the hot curry over the basmati rice, with the poppadoms on the side, garnished with the curry leaves. Top with a generous drizzle of Bombay ketchup.
Cook’s note: To make crispy curry leaves, flash-fry fresh curry leaves in 1–2 t hot oil for 10–15 seconds until crisp. Drain on kitchen paper and sprinkle with salt.
Photography: Shavan Rahim
Videography: Kaylene Sauls
Production: Fatima Saib
Food assistant: Bianca Jones
Whether you want to expand your repertoire or just add a spicy kick, you’ll find what you need when you shop Woolworths’ new range of Indian-inspired sauces, condiments, pickles, spice blends and pantry basics. Now you can enjoy your favourites, from butter chicken and korma to poppadoms and chutneys, without shelling out for takeaways – or travel.
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