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.

40c6ba89-be5e-4b03-972c-d3be91e25514

Subscribe

* indicates required
Freebies

Snapshots and Snippets will use the information you provide on this form to be in touch with you and to provide updates and marketing. Please let us know all the ways you would like to hear from us:

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at harropaj@gmail.com. We will treat your information with respect. For more information about our privacy practices please visit our website. By clicking below, you agree that we may process your information in accordance with these terms.

We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.