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Vegetable rogan josh in a bowl with rice
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Vegetable Rogan Josh In 30 Minutes

Vegetable Rogan Josh is super easy to make, and so tasty! It’s a lot better than anything you can get in a jar. In just 30 minutes, you can make a delicious curry to rival any takeaway.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 249kcal
Author Jess & Dan

Ingredients

  • 1 tablespoon oil - or a few sprays of 'Fry Light' oil spray
  • 4 cloves garlic - crushed
  • 2 onions - roughly chopped
  • 1 cinnamon stick
  • 2 teaspoon cumin seeds
  • 2 tablespoon ginger - finely chopped
  • 2 cloves
  • 1 tablespoon paprika powder
  • 0.25 teaspoon cayenne powder
  • 1 teaspoon turmeric powder
  • 2 teaspoon garam masala
  • 2 tablespoon tomato puree
  • 400 ml passata - blended tinned tomatoes also work well
  • 200 g cauliflower - chopped into bite size florets
  • 200 g mushrooms - quartered
  • 400 g potato - chopped into bite size pieces (1.5cm cubes)
  • 110 g peas
  • 250 ml water
  • 1 teaspoon salt

Instructions

  • Sweat down the onions in 1 tablespoon of oil in a large pan. This creates the best base for the curry.
    2 onions, 1 tablespoon oil
  • Next add in the cumin seeds, garlic and ginger. Careful not to burn them, garlic catches easily.
    4 cloves garlic, 2 teaspoon cumin seeds, 2 tablespoon ginger
  • Pop in the cloves and the cinnamon stick, stir well.
    1 cinnamon stick, 2 cloves
  • Chuck in all of the remaining spices and give everything a good stir.
    1 tablespoon paprika powder, 0.25 teaspoon cayenne powder, 1 teaspoon turmeric powder, 2 teaspoon garam masala
  • Once everything is smelling aromatic, put the mushrooms in and stir. They should be coated with spices.
    200 g mushrooms
  • Stir in the tomato puree.
    2 tablespoon tomato puree
  • Pour in the water, passata and in the potatoes. Bring up to a gentle simmer, and allow to cook for 10 minutes.
    400 ml passata, 250 ml water, 400 g potato
  • After 10 minutes have passed, add the cauliflower. Simmer for another 10 minutes.
    200 g cauliflower
  • Pour in the peas in and add 1 teaspoon of salt. Cook for another 1 - 2 minutes to allow the peas to heat through.
    110 g peas, 1 teaspoon salt

Notes

  • If you’d like the curry to be mild, use less cayenne powder, or omit it altogether. Othewise, this is a medium spicy curry.
  • It’s important to chop the potatoes into bitesize chunks, about 1.5cm cubes. This is key to keeping the cooking time down. If they’re not cooked after the simmer time, you can add in 1 cup of water and simmer for another 5-7 minutes.
  • Change up the veggies! This curry is versatile, so you can replace the vegetables with whatever you have on hand. Carrots, courgette, broccoli will all work well.
  • Increase the protein by adding tofu, tempeh or vegan chicken.
  • This curry freezes well. If freezing, we would recommend omitting the mushrooms as they don’t tend to freeze well. 
  • Keeps in the fridge for 3 days.

Nutrition

Calories: 249kcal | Carbohydrates: 46g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 647mg | Potassium: 1477mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1761IU | Vitamin C: 76mg | Calcium: 98mg | Iron: 5mg