Butternut Squash and Cauliflower Rogan Josh

Vegan Rogan Josh

Rogan josh is one of my favourite curries but it is more normally made with lamb.  I made this vegetable version during the vegan challenge and it is a really good alternative.  The chickpeas add protein and texture whilst the squash adds a certain sweetness so i promise you won’t miss the meat.

Please don’t be put off by the long list of ingredients – it is still a relatively simple recipe and, with a little care, you will get layers of spiciness unfolding and ending in a build up of chilli heat.  This is a medium hot curry – if you want it milder leave out the seeds from the chillies.

This is one of those recipes that I know I will be making again and again because it is so tasty.  I hope you give it a go.

Ingredients

2 Cloves Garlic

A thumb sized piece of Root Ginger (peeled)

1 tbsp Paprika

1 tsp Cayenne Pepper

2 tsp Garam Masala

2 tbsp Groundnut Oil

2 Bay Leaves

3 Cloves

1 Red Chilli (chopped)

2 tbsp Tomato Puree

2 tsp Cumin Seeds

2 tsp Coriander Seeds

8 Cardamom Pods (crushed and seeds removed)

Salt and Black Pepper

A handful of Fresh Coriander

1 Butternut Squash (cut into cubes)

1 Cauliflower (cut into florets)

400g Tin of Chickpeas

1 large Onion (chopped)

2 handfuls of young Spinach Leaves

1 tin Chopped Tomatoes

Method

Grate the ginger on the finest side of the grater to create a paste. Crush the garlic and mix in with the ginger.

Heat the groundnut oil in a deep sautee pan over a medium heat add the cardamom seeds, bay leaves and cloves and stir once then wait until the cloves swell and the bay leaves begin to take on colour. Add the onions and chilli and fry for 5 minutes until golden.

Stir in the garlic and ginger paste and cook for a minute. Grind the coriander and cumin seeds and add to the pan along with the paprika, cayenne, garam masala, salt and a good grinding of black pepper.

Add the squash, cauliflower, chopped tomatoes and chickpeas and stir well. Pour in 200 ml of water or vegetable stock and the tomato puree, bring to the boil, stir, cover and simmer for 30 minutes until the vegetables are tender. Stir through the spinach and add a little more water if necessary. Sprinkle with the coriander before serving.

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