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Vegan and vegetarian vegetable rogan josh curry with rice, naan and fresh coriander.
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Spicy Vegetable Rogan Josh Recipe (Vegetarian and Vegan)

My vegetable rogan josh is a delicious vegan and vegetarian take on one of Britain's favourite curries, potatoes, cauliflower and courgette are wrapped in a spicy, complex but harmonious sauce that gives off British Indian curry house vibes.
Course Main Course
Cuisine Anglo Indian
Diet Vegan, Vegetarian
Keyword vegan rogan josh, vegetable rogan josh, vegetarian rogan josh
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 2 Servings
Calories 480kcal
Author Brian Jones

Ingredients

  • 1 Large Onion 200g
  • 30 g Ginger 1 Thumb-Sized Piece
  • 3 Garlic Cloves
  • 300 g New Potatoes 2 Cups
  • 1 Small Cauliflower 12cm or 5" Diameter or around 300g
  • 1 Small-Medium Courgette 125g
  • 1 Star Anise
  • 3 Green Cardamom Pods
  • 3 Cloves
  • 1 Blade Mace
  • 1 teaspoon Black Pepper Corns
  • 2 tablespoon Cooking Oil
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon Ground Cinnamon
  • 1 tablespoon Kashmiri Chilli Powder
  • ¾ teaspoon Ground Coriander
  • ¾ teaspoon Ground Turmeric
  • ½ teaspoon Salt
  • 2 tablespoon Tomato Puree
  • 2 Medium Tomatoes 250g Total
  • ½ teaspoon Sugar
  • 175 ml Water ¾ Cup
  • 2 teaspoon Dried Fenugreek Leaves

Instructions

  • Cut the onion in half, peel it, roughly chop half of the onion and then cut the other half into 4 wedges.
  • Peel the garlic and ginger, add them to a mini blender, throw in the roughly chopped onion, then blitz with enough water to create a smooth paste.
    Vegetable Rogan Josh process shot 1 of 8
  • Add the cardamom pods, black peppercorns, cloves, mace and star anise to a dry frying pan (30cm or 12" in diameter) and toast over a medium-high heat for a couple of minutes.
    Grind the toasted spices in a spice grinder or a pestle and mortar.
    I like to pick out any larger pieces of cardamom pod at this point.
    Vegetable Rogan Josh process shot 2 of 8
  • Return the pan to a medium heat and add the cooking oil. When the oil is hot, add the onion, garlic and ginger paste, and cook for 7-10 minutes.
    The moisture should evaporate, and the onions should just start to become golden in parts.
    Vegetable Rogan Josh process shot 4 of 8
  • Whilst the onion puree is cooking, cut the new potatoes into bite-sized pieces.
  • Add the potatoes, onion wedges, along with the ground cumin, cinnamon, coriander, the spices that we ground up earlier, the Kashmiri chilli powder, and turmeric, then stir to combine.
    Season with the salt and cook for 2 minutes, making sure you keep it moving to prevent the spices from burning.
    Vegetable Rogan Josh process shot 5 of 8
  • Cut the tomatoes into 8 wedges each, and after 5 minutes, add in the tomato puree, tomato wedges, sugar and water, then stir well. Reduce the heat to low, add a lid and simmer for 25-30 minutes or until the potatoes are almost cooked through.
    Vegetable Rogan Josh process shot 6 of 8
  • Whilst the potatoes are cooking, break the cauliflower down into bite-sized pieces and chop the courgette into bite-sized pieces
  • Add the courgette and cauliflower to the pan, return the lid and cook for 10 minutes.
    You may need to add a splash of water at this point if your tomatoes were not juicy enough.
    Vegetable Rogan Josh process shot 7 of 8
  • Turn the heat up a little, crush the fenugreek leaves into the pan, stir and cook for a final couple of minutes before serving.
    Vegetable Rogan Josh process shot 8 of 8

Video

Nutrition

Serving: 1 | Calories: 480kcal | Carbohydrates: 77g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Sodium: 763mg | Fiber: 16g | Sugar: 17g
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