Rogan BOSH!
This one is properly special to us. Rogan Josh is one of those classic curries we grew up loving, and we wanted to make a plant-based version that absolutely delivers on the depth and warmth of the original. The aubergine soaks up all those rich, fragrant spices and becomes meltingly tender, sitting in a sauce that's smoky, a little fiery, and seriously satisfying. It's the kind of curry that makes your whole kitchen smell incredible. If you're looking for a midweek dinner that feels like a proper treat, this is the one to make tonight.
Before You Start
- Powerful blender
- Mortar and pestle (or rolling pin)
- Large frying pan with lid
Ingredients
- 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
- cooked basmati rice
- plant-based Naan bread
- salt to taste
- 1 handful of fresh coriander
- large pinch garam masala
- 1 handful of desiccated coconut
Method
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
Tips & Variations
- Adjust the heat: We leave the chilli seeds in because we love it fiery, but if you're cooking for people who prefer it milder just deseed the chillies before blending. It's still full of flavour, just a bit more gentle.
- Get the aubergine right: Don't crowd the pan when you're cooking the aubergine. Give it space and let it go properly golden on the outside before you add anything else. It's worth the patience, trust us.
- Add some protein: This is brilliant as it is, but if you want to bulk it out, stirring in a tin of drained chickpeas with the sauce works really well. Henry does this when he wants something a bit more hearty.
Why This Works
The trick here is blending the garlic, ginger, chilli and tomato puree into a smooth paste before anything hits the pan. That base is what gives the sauce its depth and clings beautifully to the aubergine. Getting the aubergine properly golden before adding the sauce makes a massive difference too, so don't rush that bit.