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
Quick Vegan Rogan Josh
- 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.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. Add the Red Pepper chopped
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.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.
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.
To Serve sprinkle with the rest of the coriander leaves and serve with basmati rice.