Rogan BOSH!
This is our take on a Kashmiri speciality curry. It's red, rustic and spicy. We've used our favourite vegetable the good old aubergine - and coconut yoghurt to give the creamy texture, but you could use different veggies if you prefer. Serve with Naan and rice or on its own for a lighter dish. If you're looking for a classic curry recipe, and a delicious vegan Indian dish idea, this plant based Rogan josh recipe is a sure fire win to a fantastic curry night!
Serves
Ingredients
For the curry
<item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>3 tbsp vegetable oil<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>4cm piece of fresh ginger<item-todo-done><item-todo-done>3 red chillies<item-todo-done><item-todo-done>1 large aubergine<item-todo-done><item-todo-done>4 cardamon pods<item-todo-done><item-todo-done>6 peppercorns<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 ½cm cinnamon stick<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>100g coconut yoghurt<item-todo-done><item-todo-done>60ml water<item-todo-done>
To serve
<item-todo-done> cooked basmati rice<item-todo-done><item-todo-done> plant-based Naan bread<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done>1 handful of fresh coriander<item-todo-done><item-todo-done> large pinch garam masala<item-todo-done><item-todo-done>1 handful of desiccated coconut<item-todo-done>
Before you start
Large frying pan l Mortar and Pestle l Powerful blender
Prepare the ingredients
- Peel the garlic and ginger and put them into the powerful blender. Rip the stems from 2 of the chillies, removing the seeds if you prefer a milder sauce, and add them to the blender
- Add the tomato puree and 60ml water and blend to a smooth paste (add more water if needed)
- Trim the aubergine and cut it into 1 x 3cm chunks
- Add 2 tablespoons of the oil to the large frying pan and add the aubergine
- Cook for about 10-15 minutes, turning regularly, until well browned on each side.
While the aubergine is cooking
- Put the cardamom pods in a mortar and pestle and bash them to release the seeds (or use the end of a rolling pin)
- Discard the shells
- Peel and finely chop the onion
When the aubergine is browned
- Tip it on to a plate and set aside
- Add the remaining oil to the pan along with the cardamom, peppercorns, bay leaf and cinnamon and fry for 2 minutes
- Add the chopped onion and sugar
- Reduce the heat to medium and sauté for about 10-15 minutes, stirring the onions until they've softened (add a splash more oil to the pan if the onions begin to stick)
Add the ginger paste from the blender to the saucepan
- Then add the ground cumin and coriander and mix everything together well
- Put the pan on a medium-high heat and fry for 5 minutes, stirring regularly
- Add the aubergine cubes and stir well. Add the coconut yoghurt and stir it in (if it's too thick, add a little water to loosen - you want a thick, gravy-like consistency)
- Cover with the lid and cook for 5 minutes
Finish and serve
- Rip the stem from the remaining chilli, cut it in half lengthways and remove the seeds if you prefer a milder flavour, then slice finely
- Taste the curry and season with salt or garam masala as necessary
- Serve up on to bowls or plates, sprinkled with a little fresh coriander, desiccated coconut flakes and the finely sliced chilli
- Enjoy with basmati rice or naan