@BigBeanBag
Vegan Rogan Josh
Serves 4
310 cals
3 tbsp olive oil
2 onions, 1 chopped, the other sliced into rings
300g butternut squash, peeled and chopped
1/2 red pepper deseeded and sliced
200g portobello mushrooms, chopped
400g chickpeas, drained
2 tbsp rogan josh paste
400g tin chopped tomatoes
handful of kale
2 tbsp fresh coriander, chopped
Heat the oil in a saucepan and sauté the onion rings for about 8-10 mins or until they are golden and slightly crispy. Remove from pan and set aside
Using same pan and oil, sauté the chopped onions for 2-3 mins. Add butternut squash, garlic, red pepper and mushrooms and cook for further 3-4 mins.
Stir in chick peas with rogan josh paste, followed by tomatoes.
Cover pan and leave to simmer for 15 mins or until vegetables are tender. Add water if necessary to loosen the sauce.
Stir in Kale and let it cook for 2 minutes, then add the coriander and seasoning. Garnish with onion rings and serve with cauliflower rice.