Vegan Rogan Josh
This rustic vegan Rogan Josh features tender chunks of browned aubergine simmered in a rich, aromatic tomato and coconut sauce. Spiced with green cardamom and ginger, it delivers a hearty and flavourful plant-based take on the classic Indian dish. Perfectly served with fluffy rice or naan for a complete meal.
Instructions
- 1
Blend red chillies (2), garlic cloves (4 clove), ginger (4 cm), tomato puree (1 tbsp) and 60ml water in a liquidiser until smooth.
- 2
Heat vegetable oil (2 tbsp) in a frying pan and cook aubergine (1) over medium heat for 10-15 minutes until browned.
- 3
Crush cardamom (4 green) seeds and add to a saucepan with vegetable oil (1 tbsp), black peppercorns (6), bay leaf (1) and cinnamon stick (1.5 cm). Fry for 2 minutes.
- 4
Add onion (1) and sugar (1 tsp) to the saucepan. Saute for 10-15 minutes until the onion is softened.
- 5
Mix in the blended paste, ground cumin (1 tsp) and ground coriander (2 tsp). Fry for 5 minutes while stirring.
- 6
Stir in the aubergine and coconut yogurt (100 g). Cover and cook for 5 minutes, adding water if the consistency is too thick.
- 7
Season with garam masala (1 pinch) and salt. Garnish with red chillies (1), fresh coriander (1 handful) and coconut flakes (1 handful) before serving.
Nutrition Facts
Per portion