Quick Vegan Rojan Josh
Home » Dishes  »  Quick Vegan Rojan Josh
Quick Vegan Rojan Josh
This Quick Vegan Rojan Josh is even quicker if you use my handy tip for peeling Butternut Squash.

Vegan Rogan Josh

As I said it is quick if you us my handy tip for peeling Butternut Squash 

I know there are other recipes for Quick Vegan Rogan Josh but I had a butternut squash and a tin or two of Chickpeas to use so this is my take on it.


NEED A QUICK TIP FOR PEELING BUTTERNUT SQUASH FOR YOUR QUICK VEGAN ROGAN JOSH?

 

Peeling Butternut squash for Rogan Josh Curry Butternut Squash is such pain to peel, so I was delighted when I found out this tip. Start by making several large slits through the skin with the tip of a sharp knife. Microwave the butternut on high for approximately 3minutes to soften the skin. Remove the butternut squash from the microwave and let it rest for 1 to 2 min, or until it’s cool enough to handle. Then peel with a vegetable peeler- trust me it is much easier


butternut-squah


Quick Vegan Rogan Josh Recipe 

This tasty and quick Rogan josh will give you the taste of Indian take away with a healthy kick

Ingredients

  • 2 onions
  •  1 medium butternut squash
  •  1 small cauliflower 
  • 1 Red Pepper
  • 2 Cloves Garlic 
  • 2 tins chickpeas
  • 100 g prewashed baby spinach 
  • A handful of corriander
  • A jar of Aldi finest Rogan Josh Paste
  • 1 x 500g tub of natural vegan 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. 
  2. Add your chopped Butternut squash to the pan with the pepper ( see my handy peeling tip above for butternut squash ). 
  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 tins of chickpeas. 
  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. 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.
  8.  Spoon the yoghurt over the curry, sprinkle with the rest of the coriander leaves and serve with basmati rice.
Quick Vegan Rojan JOsh card (2)
Get your Printable recipe here