114. Vegan Rogan Josh

Name: 114. Vegan Rogan Josh
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Asian, Indian
Ingredients: 300g Basmati Rice; 2 tbsp coconut oil; 2 brown onions, finely chopped or pureéd in a food processor; 4 garlic cloves, finely minced or puréed in a food processor; 1 piece ginger, peeled and grated or pureéd; 2 tbsp paprika; 1 tbsp ground cumin; 1 tbsp ground coriander; 2 tsp Kashmiri chilli powder; 2 tsp ground cinnamon; 2 tsp ground cardamom; 1 tsp ground fennel; 1 tsp ground black peppercorns; 1/2 tsp ground cloves; 270ml coconut milk; 100ml tomato puree; 400ml coconut water; 300g quorn pieces, or other plant-based substitute; 2 carrots, cut into large dice; 300g eggplant, diced; 1 tbsp lemon juice; 25g coconut flakes, roasted; 50g pistachios, roasted and roughly chopped; 1 bunch coriander, leaves chopped; Naan, optional, to serve

4 steps

Prep:30minCook:1h 30min

This is a simple weeknight version of a Rogan Josh, made with ground spices to make your life easier.

Updated at: Mon, 02 Oct 2023 09:53:27 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories634.2 kcal (32%)

Total Fat29.8 g (43%)

Carbs81.4 g (31%)

Sugars13.5 g (15%)

Protein19.7 g (39%)

Sodium531.8 mg (27%)

Fiber13.6 g (49%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Put the rice on to cook, using whatever method you prefer.

Step 2

On low-ish heat, sauté the onion, garlic and ginger for a few minutes until the raw smell is gone. Add all the ground spices, and toast for 30-60 seconds (it will burn if you leave them too long, before adding the coconut water, the tomato puree, and the coconut milk.

Step 3

Add the quorn pieces, the carrot, and a generous pinch of salt, and allow this to cook for as long as you can, or 2 hours. The colour and texture will change dramatically.

Step 4

5 minutes before the rice is ready, add the eggplant. I personally like the eggplant to be only just cooked, so when it becomes translucent the curry is ready. Add the tablespoon of lemon juice and taste for flavour balance, adding more salt, or even a touch of honey if needed. Spoon over rice and garnish with coconut flakes, chopped pistachios and coriander. Serve on its own with rice or with naan.