This is the season for cozy curries like this Jalfrezi (I made it with shrimp but you can use chickpeas for a vegan option) – literally a hug in a bowl.
I hope it soothes your belly and soul as we get ready to close out this wild ride of a year.
- 1/2 tsp cumin seeds
- 1/4 tsp coriander seeds
- a pinch fenugreek seeds (optional)
- 1.5 tbsp oil
- 1 small chopped red onion
- 3 minced cloves of garlic
- 1 tsp minced ginger
- 1 green chili (sliced lengthwise)
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- a pinch of cayenne
- 2 cups crushed tomatoes
- salt and pepper
- 2 chopped bell peppers
- 1 tbsp sugar
- 1 lb shrimp
- fresh cilantro
- a dusting of garam masala
Add cumin seeds, coriander seeds and fenugreek seeds with oil on medium high heat until they sizzle, about a minute.
Add onion and cook for 10 minutes until golden brown.
Add garlic, ginger and green chili and cook for a minute.
Add turmeric, ground cumin, ground coriander, garam masala and cayenne. Sauté for a minute.
Add tomatoes and sauté for a minute, then add salt and pepper, a cup of water and bell peppers. Cover and cook until softened, about 5 minutes.
Add sugar, shrimp tossed with some turmeric and salt and cook for 3-5 minutes until the shrimp are opaque.
Adjust salt and spices to taste.
Finish with fresh cilantro and a dusting of garam masala. Serve with rice or flatbread.