Homemade Vegan Rogan Josh Curry
When I go to the local curry house, I love trying new and exciting meals. However, one of my favourite curries is the traditional Rogan Josh. Usually, the main ingredient for Rogan Josh is lamb or mutton, although that obviously isn’t vegan.
That is why I have put together this simple to follow Vegan Rogan Josh Curry. The recipe is packed full of flavour and contains an impressive amount of delicious veggies.
Flavourful Curries
The main problem with a vegan Rogan Josh Curry is replacing the rich meat flavour from with mutton. Replacing the lamb with mushrooms gives the dish an umami boost that will pack your curry full of flavour. It is also worth noting that a simple teaspoon of sugar or sweetener brings the meal together. It helps to draw in some of the sweetness from the caramelised onion.
I like to use aubergine when I am creating vegan recipes. That is due to the way that aubergines absorb the flavour of the stock. Plus, it also provides a fleshy texture to a dish.
Curries Made For You
One of the best reasons to make your own curry is you can modify it however you like. If you want your Vegan Rogan Josh Curry to be little more watery, don’t simmer for as long. However, if you want a thicker curry, then you can simmer for a little longer. Just be careful not to burn the mixture as the liquid evaporates.
Plus, if you like it a little sweeter, add a bit more sugar and don’t forget to season your curry with salt.
It’s All In The Spice Mix
One of the best ways to create delicious homemade curries is by using the freshest ingredients. That is why at My Kitchen Spices, we provide some of the freshest spices. We hand-mix all of our curry spices and mix them in small quantities to keep them as fresh as possible.
If you want to find out more about our Rogan Josh spice mix, you can see more here. One of the easiest ways to make your home cooking delicious.
Vegan Rogan Josh Recipe
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.
