Quick Vegan Rogan Josh

Quick Vegan Rojan Josh 

Sometimes you just need a Quick and tasty curry to satisfy that need for take-away and this Quick Vegan Rojan Josh hits the Spot.

It is quick as we use a shop brought sauce - there is no shame in this and there are good vegan ones available at Supermarkets now. And a lot of Main Brand ones are Vegan you just need to look at the ingredients. 

Also, you can leave out the Vegan Quorn from this as I added it for extra bulk and texture but it tastes great without. 

I know Butternut Squash is a pain to peel so here is a handy tip to do that 

Stick the squash in the microwave to soften the skin before peeling.

Just a few minutes in the microwave means you don’t have to worry about chopping off a finger when you’re hacking at that rock-hard exterior. 

① Prick the skin of the squash all over with a fork.

 Slice off both ends of the squash.

③ Microwave the squash for about 3½ minutes. This softens the skin considerably.

④ Let the squash cool enough to handle, or use a towel to hold it, and simply peel away the skin.

Quick Vegan Rogan Josh

  • Ingredient
  • 2 onions
  • 1 medium butternut squash
  • 1 small cauliflower
  • 1 Red Pepper
  • Quorn Vegan Pieces
  • 4 cloves of garlic
  • a bunch of fresh coriander
  • A jar of Pataks Rogan Josh Paste
  • 1 x 400g tin of chickpeas100g prewashed baby spinach

The How to Bit

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

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

  4. 4. Add the Red Pepper chopped 

  5. 5.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

  6.  6.Add the Rogan josh paste and the tin of chickpeas, with their juices.

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

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

  9. 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.

  10. To Serve sprinkle with the rest of the coriander leaves and serve with basmati rice.



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