Vegan Rogan Josh Recipe
A vegan take on the lamb rogan josh. A great way to show your friends that vegan curries are full of flavour.
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Course Indian Recipe, Main Course, vegan
Cuisine Indian
- 4 tbsp Vegetable Oil
- 1 large Aubergine cut into 1" cubes
- 1 large Red onion cut into chunks
- 1 Red pepper cut into bitesize chunks
- 2 Cloves Garlic minced
- 2 tbsp Tomato paste
- 2 tbsp MKS Rogan Josh Spice Mix
- 2 tbsp Vegan Mayo
- 1 handful Fresh coriander finely sliced
- Salt to taste
- 500 ml Water
- 1 tsp Sugar or sweetener optional
- 3 Portabello mushrooms
Heat 2 tbsp of olive oil in a large frying pan over a medium high heat. Add the aubergine and a pinch of salt and fry until browned all over (the aubergine does not need to be fully cooked at this point). Once browned remove from the pan and set aside.
Add the remaining 2 tbsp of olive oil when ready add the red onion and fry until soft and translucent. Next, add the garlic and 2 tbsp MKS Rogan Josh Spice mix and cook for a further minute.
Add the red pepper, mushrooms and aubergine into the pan and mix together.
Add the tomato paste and stir to coat all the veggies. You need to cook this for a couple of minutes to reduce the raw flavour of the tomato paste.
Add 500ml of water and bring to a simmer. Simmer until the sauce reduces and thickens (This can take up to 1 hour).
When the sauce has thickened stir in the vegan mayo and season well with salt. If the curry has an acidic flavour from the tomato paste adding a tsp of sugar or sweetener should draw out the flavour.
Garnish with fresh coriander and serve with rice or your favourite naan.
Keyword Indian curries, vegan, Veganuary