Vegetable Jalfrezi – served here with a second curry made of lentils and spinach with fenugreek.
It didn’t seem to matter what I added to my curry, it never seemed to come out quite like the restaurants. So in desperation one day, I tried a new approach to really maximise the flavours, and it worked!
This recipe captures the tangy flavours of curry house jalfrezi. It’s so tasty… but beware it is laced with raw chillies! The trick is adding lots of the flavoursome ingredients right near the end of cooking…
Serves 4 if accompanied with rice and/or breads.
This recipe is a basic tomato sauce that can be modified to create a range of different sauces for different occasions. However, it’s ideal in its own right for recipes such as pizza and lasagna.
Although the sauce is simple to make, it’s really thick and tasty as it involves reducing the tomatoes slowly to really bring out the flavour.
A modified version that can hold its own as a pasta sauce is included here too.
Don’t rush it, the thicker the sauce gets, the tastier it will be. You should be able to pile it up so that you can see the bottom of the pan.
The chunks of crumbly tofu in amongst a thinck sauce give the quiche its distinctive texture.
I invented this recipe one day when I was inspired to use my homemade tofufor something new! We make this all the time now, it’s a real favourite in our house! The recipe is really versatile and you can use whatever combination of vegetables and herbs you like. Roast broccoli is our favourite, and goes well with red onions. Courgettes are a regular too. In summer we use whatever’s abundant in the garden.
Use simple pastry for a classic quiche. Alternatively, I have used pizza base dough for the case, and layered with sliced tomatoes, fresh garlic, oregano and olive oil before adding the main filling, to create a variant fusion ‘quizza’ dish! In fact we now make the quizza more often than we make quiche!
Makes 4 huge servings or 6 smaller servings that could go with side dishes.