Quick Vegan Rogan Josh

 Quick Vegan Rogan Josh. 

Fancy a delicious curry without spending all evening in the kitchen? This Quick Vegan Rogan Josh is a wonderfully comforting bowl of spicy, aromatic goodness that's perfect for an easy midweek dinner or a cosy curry night. 

Rogan Josh is traditionally known for its rich colour and fragrant blend of spices, and this vegan version brings all those lovely warming flavours together in a simple, plant-based meal.

 It's the kind of recipe that fills the kitchen with the most amazing smells while it bubbles away — and tastes even better once it's ready to serve. 

Serve it with fluffy basmati rice, naan bread or your favourite flatbread and let everyone dig in.

 Whether you're already a curry lover or just beginning to explore more plant-based cooking, this is a lovely recipe to add to your collection.

 Quick, warming, full of flavour and completely vegan — curry night is sorted!

 Another favourite from Our Little Vegan Kitchen & Garden. 💚

Quick Vegan Rogan Josh 

Ingredient 

• 2 onions

• 1 medium butternut squash

• 1 small cauliflower

• Quorn Vegan Pieces or Soya Pieces from Holland and Barrett 

• 4 cloves of garlic

• a bunch of fresh coriander

• A jar of  Pataks Rogan Josh Paste 

• 1 x 400g tin of chickpeas

• 100g prewashed baby spinach

• 1 x 500g tub of plain soy or coconut  yoghurt

The How to BIt 

1. Peel and slice the onions and add to the large pan with a splash of water and a few good lugs of olive oil. Throw in the Vegan pieces to brown.

2. Add your chopped Butternut squash to the pan ( see my handy peeling tip above ). 

3. Trim the cauliflower and remove the outer leaves. Cut it into bite-sized chunks, and throw them into the pan. 

4.  Crush in the unpeeled garlic. Finely chop the coriander (stalks and all). Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water

5. . Add the rogan josh paste and the tin of chickpeas, with their juices.

6.  Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.

7. After about 10 minutes, check and add a splash of water if it looks a bit dry. Stir, then replace the lid.

8. After another 5-10 minutes, take the lid off. Do you need to adjust the consistency at this point? Taste and add a pinch of salt, if needed, then add the spinach and stir through.

9. Spoon the yoghurt over the curry, sprinkle with the rest of the coriander leaves and serve with basmati rice.