Quick Vegetarian Rogan Josh
This tasty and quick Rogan josh will give you the taste of Indian take away with a healthy kick
medium butternut squash
Quorn Chicken Pieces
a bunch of fresh coriander
A jar of Aldi finest Rogan Josh Paste
x 400g tin of chickpeas
prewashed baby spinach
x 500g tub of natural yoghurt
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 Quorn to brown.
Add your chopped Butternut squash to the pan with the pepper ( see my handy peeling tip above for butternut squash ).
Trim the cauliflower and remove the outer leaves. Cut it into bite-sized chunks, and throw them into the pan.
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
Add the rogan josh paste and the tin of chickpeas, with their juices.
Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.
After about 10 minutes, check and add a splash of water if it looks a bit dry. Stir, then replace the lid.
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.
Spoon the yoghurt over the curry, sprinkle with the rest of the coriander leaves and serve with basmati rice.