Vegetarian Rogan Josh Rajma
Posted on July 15 2019
Looking for ideas on how to turn our curry kits vegetarian?
Purchase our Rogan Josh Curry Gourmet Kit and follow this recipe for a delicious and meat-free alternative.
Vegan? Substitute the cream for coconut cream.
Vegetarian Rogan Josh RajmaAn aromatic, vegetarian, mild curry, hailing from Kashmir. Great for
the whole family.
Serves 6 people.Shopping List
2 x 410ml kidney beans drained
6 tblspn oil of your choice
6 cloves garlic crushed
1 tblspn ginger
2 large onions diced
410g tinned tomatoes
1 ½ cups vegetable stock
3 tblsp plain yoghurt
1 lemon cut into wedges
How to Make
In a large bowl mix garlic, ginger, yoghurt and Bag 2.
Add kidney beans and mix well.
Place marinating beans in refrigerator for at least 1 hour.
In a pestle and mortar, or coffee grinder, grind Bag 1 to
a powder. Set aside.
In a heavy saucepan heat half the oil over low heat.
Add onions and cook for 10 - 15 min, stirring occasionally.
Stir in powder. Cook for 2 minutes. Smell the aroma.
Turn up heat to high. Stir in tomatoes and cook for 3mins.
Remove from heat and let cool a little, then place contents
into a blender, add vegetable stock and whizz. Set aside.
Add Bag 3 and let simmer for 5 mins.
Add marinated kidney beans and stir. You can add vegetables
of your choice at this stage, if you would like.
Pour in contents from blender. Bring to boil.
Reduce to a simmer and cook until tender.
Serve with natural yoghurt, basmati rice, naan bread,
and lemon wedges.