A typical restaurant Jalfrezi uses whole green finger chillies and is therefore fairly hot. This variation however, uses oven roasted peppers instead which produces a very rich and flavoursome curry. Feel free to replace the peppers with whole green chillies if you wish. Another vegetarian version of this dish uses paneer instead of Quorn. Either way this is a very easy dish to cook and extremely tasty.
Defrost the Quorn if frozen and cut into cubes. Rub with salt and the lemon and leave in the fridge for 30 minutes.

Heat the oil in a large saucepan over a medium-low heat. Add the onion and cook for about 10 minutes until lightly browned. Add the garlic and ginger purees and cook for a further 3 minutes stirring frequently. Add the turmeric, cumin, coriander and chilli powders then cook for 1 minute stirring all the time. Add the tomatoes and cook for another 3 minutes.

Add the Quorn and stir then add the vegetable stock. Bring to the boil then cover and simmer for 20 minutes.

Meanwhile, heat the oven and roast the pepper chunks with 1 tbsp of olive oil for 20 minutes. When finished add the garam masala to the peppers and stir, then add this to the curry in the saucepan. Using the oven isn’t very traditional so if you prefer you can fry the peppers for a short time instead. I personally prefer the flavour the roasted peppers and I think it adds another dimension to this already excellent curry.