Rogan BOSH!

This is our take on a Kashmiri speciality curry. It's meant to be red, rustic and spicy. We've used our favourite vegetable - aubergine - and coconut yoghurt to give the creamy texture, but you could use different veggies if you prefer. Serve with Naan and rice or on its own for a lighter dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the garlic and ginger and put them into the liquidiser. Rip the stems from 2 of the chillies, removing the seeds if you prefer a milder sauce, and add them to the liquidiser. Add the tomato purée and 60ml water and blend to a smooth paste (add more water if needed)

Step 2

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.

Step 3

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.

Step 4

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)

Step 5

Add the ginger paste from the liquidiser to the saucepan. 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

Step 6

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.

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