
By Robert Holian
114. Vegan Rogan Josh
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
46
Low
Glycemic Load
41
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
Ingredients
5 servings

300gbasmati rice

2 Tbspcoconut oil

2brown onions
finely chopped or pureéd in a food processor

4garlic cloves
finely minced or puréed in a food processor

1 pieceginger
peeled and grated or pureéd

2 Tbsppaprika

1 Tbspground cumin

1 Tbspground coriander

2 tspkashmiri chilli powder

2 tspground cinnamon

2 tspground cardamom

1 tspground fennel

1 tspground black peppercorns

½ tspground cloves

270mlcoconut milk

100mltomato puree

400mlcoconut water

300gquorn
pieces, or other plant-based substitute

2carrots
cut into large dice

300geggplant
diced

1 Tbsplemon juice

25gcoconut flakes
roasted

50gpistachios
roasted and roughly chopped

1 bunchcoriander
leaves chopped

Naan
optional, to serve
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.
Notes
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