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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