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Vegan Rogan Josh Recipe

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
Cook Time 1 hour 30 minutes
Course Indian Recipe, Main Course, vegan
Cuisine Indian
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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