Vegetarian Rogan Josh Curry
This vegetarian or vegan Rogan Josh Curry is a fantastic dish that is perfect for any occasion. It's made with plenty of vegetables and spices, and it's sure to please everyone around the table.
Equipment
Ingredients
- 400 g Chick Peas
- ½ Cauliflower
- ¼ Butternut Squash
- 100 g Frozen Peas
- 400 g Chopped Tomatoes
- 1 tbsp Tomato Puree
- 2 Stock Cubes
- 1 tbsp Tamari Sauce
- 1 tbsp Tomato Ketchup
- 400 g Coconut Milk
Rogan Josh Spice Paste
- 2 Cloves Garlic
- 1 tsp Ground Ginger
- 75 g Roast Peppers (From a jar)
- 1 tbsp Paprika
- 1 tsp Smoked Paprika
- 2 tsp Garam Masala
- 1 tsp Tumeric
- 2 tbsp Tomato Puree
- 1 tsp Cayenne Pepper
- 1 tsp Ground Coriander
- 2 tsp Cumin Seeds (For Toasting)
- ½ tsp Black Pepper
Instructions
- Put your frying pan on medium to high heat and lightly toast the cumin seeds. When toasted, add this to a pestle and mortar and grind down. Transfer to a food processor together with the rest of the spice ingredients and mix to form a smooth paste.
- Add back to the frying pan and add your vegetables and the rest of the ingredients except the coconut milk. Add a little water to loosen everything, cover with a lid, and cook for 15 minutes. Take the lid off, add the coconut milk, bring to a boil, and finally simmer for another 10 minutes. Serve with my fluffy coconut flatbreads or rice.
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Calories: 319kcalCarbohydrates: 36gProtein: 11gFat: 17gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 809mgPotassium: 884mgFiber: 10gSugar: 9gVitamin A: 4025IUVitamin C: 54mgCalcium: 119mgIron: 7mg
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