Vegan Rogan BOSH! Bosh TV

Rogan BOSH!

  • Simple
  • 0:45 m
  • 20 ingredients

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: 2

Ingredients

For the curry

  • 1 tbsp tomato purée
  • 3 tbsp vegetable oil
  • 1 tsp sugar
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 4 garlic cloves
  • 4cm piece of fresh ginger
  • 3 red chillies
  • 1 large aubergine
  • 4 cardamon pods
  • 6 peppercorns
  • 1 onion
  • 1 ½cm cinnamon stick
  • 1 bay leaf
  • 100g coconut yoghurt
  • 60ml water

To serve

  • cooked basmati rice
  • plant-based Naan bread
  • salt to taste
  • 1 handful of fresh coriander
  • large pinch garam masala
  • 1 handful of desiccated coconut

Before you start

Large frying pan l Mortar and Pestle l Powerful blender

Step 1

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.

Ingredients

  • 1 tbsp tomato purée
  • 3 tbsp vegetable oil
  • 4 garlic cloves
  • 4cm piece of fresh ginger
  • 3 red chillies
  • 1 large aubergine
  • 60ml water

Step 2

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

Ingredients

  • 4 cardamon pods
  • 6 peppercorns
  • 1 onion

Step 3

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)

Ingredients

  • 1 tsp sugar
  • 1 ½cm cinnamon stick
  • 1 bay leaf

Step 4

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

Ingredients

  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 handful of fresh coriander
  • 100g coconut yoghurt

Step 5

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

Ingredients

  • cooked basmati rice
  • plant-based Naan bread
  • salt to taste
  • large pinch garam masala
  • 1 handful of desiccated coconut