Jamie Oliver's 30 minute Vegetarian Rogan Josh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 onions1 medium butternut squash1 small caulifloweroptional: 1 fresh red chilli4 cloves of garlica bunch of fresh coriander½ a 283g jar of Patak's rogan joshpaste1 x 400g tin of chickpeas100g prewashed baby spinach1 x 500g tub of natural yoghurt
Peel and slice the onions and add to the large pan with a splash of water and a few good lugs of olive oil.
Carefully cut the butternut squash in half across the middle (for speed I'm only using the seedless neck), wrap up the base and put in the fridge for another day. Quarter the neck lengthways, then slice it into 1cm chunks - no need to peel them .Add to the pan.Trim the cauliflower and remove the outer leaves. Cut it into bite-sized chunks, and throw them into the pan. If you want some extra heat, slice up the chilli and add it now. 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. Add the rogan josh paste and the tin of chickpeas, with their juices. Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.
After about 10 minutes, check and add a splash of water if it looks a bitdry. Stir, then replace the lid.
After another 5-10 minutes, take the lid off. Do you need to adjust the consistency at this point? If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter. Or mash up some of the veg for different textures. Taste and add a pinch of salt, if needed, then add the spinach and stir through.
Spoon the yoghurt over the curry, sprinkle with the rest of the coriander leaves and serve with rice.
Serves 4-6.
Number of Servings: 6
Recipe submitted by SparkPeople user EMBELL_82.
Carefully cut the butternut squash in half across the middle (for speed I'm only using the seedless neck), wrap up the base and put in the fridge for another day. Quarter the neck lengthways, then slice it into 1cm chunks - no need to peel them .Add to the pan.Trim the cauliflower and remove the outer leaves. Cut it into bite-sized chunks, and throw them into the pan. If you want some extra heat, slice up the chilli and add it now. 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. Add the rogan josh paste and the tin of chickpeas, with their juices. Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.
After about 10 minutes, check and add a splash of water if it looks a bitdry. Stir, then replace the lid.
After another 5-10 minutes, take the lid off. Do you need to adjust the consistency at this point? If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter. Or mash up some of the veg for different textures. Taste and add a pinch of salt, if needed, then add the spinach and stir through.
Spoon the yoghurt over the curry, sprinkle with the rest of the coriander leaves and serve with rice.
Serves 4-6.
Number of Servings: 6
Recipe submitted by SparkPeople user EMBELL_82.
Nutritional Info Amount Per Serving
- Calories: 255.8
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 327.2 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 7.8 g
- Protein: 5.9 g