Total time 1 hr | Serves 4 | Medium
Vegetable Rogan Josh
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Large pan
Ingredients
60g unsalted butter
1 large onion diced
2 tbsp garlic minced
2 tbsp ginger minced
5 tbsp tomato paste (75ml)
350ml vegetable stock
400g tin chickpeas
150g green beans halved
1 large red capsicum sliced
1/2 cup natural yoghurt (120ml). OR use vegetables and plant-based substitutes as you choose
Instructions
SEAR: Heat the butter in a large pan set to a medium heat. Empty in spice Pack 1, stirring for 1min. Add the onion, stirring for 4-5mins. Stir in garlic & ginger, cooking for 1min.
SAUCE: Empty in spice Pack 2, stirring for 1min. Add the tomato paste and stock.
SIMMER: Then with the lid on, set to a low/medium heat to keep the sauce bubbling for 25mins. If it is now already thick enough to serve, then add 1-2 tbsp water.
VEGETABLES: Now add the chickpeas, gently bubbling for another 25mins, with the lid still on. With 8-10mins remaining, add in the green beans and capsicum.
YOGHURT: Quickly stir in all the yoghurt and serve with rice.
Notes
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.