Name: Vegan Rogan Josh
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 3 null red chillies (stems removed); 4 clove garlic cloves (peeled); 4 cm ginger (peeled root piece); 1 tbsp tomato puree; 3 tbsp vegetable oil; 1 null aubergine (cut into 3cm chunks); 4 null green cardamom (pods); 6 null black peppercorns; 1 null bay leaf; 1.5 cm cinnamon stick; 1 null onion (finely chopped); 1 tsp sugar; 1 tsp ground cumin; 2 tsp ground coriander; 100 g coconut yogurt; 1 pinch garam masala (large pinch); 1 handful fresh coriander (chopped); 1 handful coconut flakes (desiccated)

Instructions

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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.