Vegan BOSH! X GRUBBY Rogan BOSH! BOSHTV

BOSH! X GRUBBY Rogan BOSH!

  • Super simple
  • 0:35 m
  • 12 ingredients

This is our take on a Kashmiri speciality curry. It’s red, rustic and spicy. We’ve used aubergine, coconut yoghurt and a blend of spices to light up those midweek meals. Get your BOSH! X GRUBBY Rogan BOSH! here.

Serves: 2

Ingredients

For the recipe

  • 4 garlic cloves
  • 4cm fresh ginger
  • 1 red chilli
  • 1 large aubergine
  • 1 red bell pepper
  • 1 handful of fresh coriander
  • 150g basmati rice
  • 1 tbsp garam masala
  • 60ml water
  • 100g coconut yoghurt
  • 1 handful of desiccated coconut
  • Salt & pepper to taste
  • vegetable oil for frying
  • 1 tbsp tomato purée

Before you start

Fine grater | Large frying pan with a lid | Saucepan

Step 1

Prepare the veg

  • Peel the garlic and ginger and grate using a fine grater or chop as fine as you can
  • Rip the stem from the chilli (removing the seeds if you prefer a milder sauce) - finely chop most of this and finely slice the remainder (for garnish) 
  • Slice the aubergine and red pepper into bite size chunks
  • Roughly chop the coriander and set aside for garnish

Ingredients

  • 4 garlic cloves
  • 4cm fresh ginger
  • 1 red chilli
  • 1 large aubergine
  • 1 red bell pepper
  • 1 handful of fresh coriander

Step 2

Make the rice

  • Rinse the rice with cold water, place into a saucepan and cover with 250ml of boiling water
  • Bring the rice to the boil on a high heat with the lid on, then turn down to a low simmer and leave to cook for 8-10 minutes
  • Once all the water has evaporated, take off the heat and set aside

Ingredients

  • 150g basmati rice

Step 3

Make the curry

  • Add 3 tbsp of oil to a large frying pan and sweat off the grated garlic, ginger and chopped chilli for 1 - 2 minutes
  • Pop the aubergine and red pepper into the pan and cook for about 10 minutes, turning regularly
  • Once everything is browning and softened, sprinkle over the garam masala
  • Add the tomato purée and 60ml of water to the pan and stir to form the curry base (if it’s too thick, add a little more water to loosen – you want a thick, gravy-like consistency)
  • Stir in the coconut yoghurt, then cover with a lid and cook for 5 minutes

Ingredients

  • 1 tbsp garam masala
  • 60ml water
  • 100g coconut yoghurt
  • Salt & pepper to taste
  • vegetable oil for frying
  • 1 tbsp tomato purée

Step 4

To serve

  • Taste the curry and season with more salt or garam masala as necessary
  • Serve up on bowls or plates with the rice, sprinkled with the chopped coriander, desiccated coconut flakes and the reserved chilli slices

Ingredients

  • 1 handful of desiccated coconut