Quick Vegan Rogan Josh

Quick Vegan Rogan Josh

Ingredient

  • 2 onions

  • 1 medium butternut squash

  • 1 small cauliflower

  • Quorn Vegan Pieces

  • 4 cloves of garlic

  • a bunch of fresh coriander

  • A jar of Pataks Rogan Josh Paste

  • 1 x 400g tin of chickpeas

  • 100g prewashed baby spinach

  • 1 x 500g tub of plain soy or coconut 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. 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. 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 tin of chickpeas, with their juices.

  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.

  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.

  9. Spoon the yoghurt over the curry, sprinkle with the rest of the coriander leaves and serve with basmati rice.