![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Vegetable Rogan Josh Curry.
1 onion, peeled and cut into thin wedges
350 g sweet potato, peeled and diced
curry paste (below)
1/2 cup cauliflower, cut in small florets
100 g mushrooms, sliced
400 g cooked chick peas (I used 1 can)
400 g can diced tomatoes (I used fresh plus some extra water)
1 cup coconut milk
100 g baby spinach leaves
125 g San Marzano-type tomatoes, sliced
small bunch fresh cilantro, chopped, for garnish
(I added: several green onions, chopped, also for garnish)
Curry paste:
2 tsp cumin
2 tsp coriander
1 tsp black pepper
2 cloves garlic (Ha! I used... more.)
2" fresh ginger, peeled
75 g roasted red bell peppers, from a jar
1 Tbsp paprika
1 tsp smoked paprika
2 tsp garam masala
1 tsp turmeric
2 Tbsp water
2 Tbsp tomato paste (I used house-made)
1 fresh red chilli, seeded
Toast the whole seeds and peppercorns in a dry frying pan until golden brown and fragrant. Grind to a powder with the remaining ingredients until you have a smooth paste.
In a large saucepan, sauté the onion for 3 minutes until soft. Add the sweet potato and carrots and cook for 5 minutes. Add the curry paste and cook, stirring, for 2 minutes. Add the cauliflower, mushrooms, and canned tomatoes. Cover, bring to the boil, then reduce heat and simmer for 30 minutes.
Add the chickpeas and coconut milk. Return to the boil, reduce heat, and simmer covered for 15 minutes. Stir in the spinach and San Marzano tomatoes. Cook for 5 minutes, then garnish with cilantro and green onions and serve in a bowl.
What worked: This took a fair amount of time to chop and cook, but none of it was difficult. We had a commercial Rogan Josh spice mix which had most of these spices already - so I used about 5 Tbsp plus turmeric and garam masala.
It was pretty good (which I am glad about, because it made a lot we will be eating for leftover lunches all week). Some lamb might have been a nice addition but honestly it was pretty satisfying without meat. It was pretty thick so it didn't need any rice. It was better with a few cashews thrown over for crunch.
What didn't: Lots of dishes and leftovers. It could have used a bit more heat; I don't think the chili (excuse me, chilli) had all that much, especially for the volume and with the coconut milk to cut it. The extra amount of fresh ginger would also add more punch.
Will I make it again? The wife really liked it, so probably.
1 onion, peeled and cut into thin wedges
350 g sweet potato, peeled and diced
curry paste (below)
1/2 cup cauliflower, cut in small florets
100 g mushrooms, sliced
400 g cooked chick peas (I used 1 can)
400 g can diced tomatoes (I used fresh plus some extra water)
1 cup coconut milk
100 g baby spinach leaves
125 g San Marzano-type tomatoes, sliced
small bunch fresh cilantro, chopped, for garnish
(I added: several green onions, chopped, also for garnish)
Curry paste:
2 tsp cumin
2 tsp coriander
1 tsp black pepper
2 cloves garlic (Ha! I used... more.)
2" fresh ginger, peeled
75 g roasted red bell peppers, from a jar
1 Tbsp paprika
1 tsp smoked paprika
2 tsp garam masala
1 tsp turmeric
2 Tbsp water
2 Tbsp tomato paste (I used house-made)
1 fresh red chilli, seeded
Toast the whole seeds and peppercorns in a dry frying pan until golden brown and fragrant. Grind to a powder with the remaining ingredients until you have a smooth paste.
In a large saucepan, sauté the onion for 3 minutes until soft. Add the sweet potato and carrots and cook for 5 minutes. Add the curry paste and cook, stirring, for 2 minutes. Add the cauliflower, mushrooms, and canned tomatoes. Cover, bring to the boil, then reduce heat and simmer for 30 minutes.
Add the chickpeas and coconut milk. Return to the boil, reduce heat, and simmer covered for 15 minutes. Stir in the spinach and San Marzano tomatoes. Cook for 5 minutes, then garnish with cilantro and green onions and serve in a bowl.
What worked: This took a fair amount of time to chop and cook, but none of it was difficult. We had a commercial Rogan Josh spice mix which had most of these spices already - so I used about 5 Tbsp plus turmeric and garam masala.
It was pretty good (which I am glad about, because it made a lot we will be eating for leftover lunches all week). Some lamb might have been a nice addition but honestly it was pretty satisfying without meat. It was pretty thick so it didn't need any rice. It was better with a few cashews thrown over for crunch.
What didn't: Lots of dishes and leftovers. It could have used a bit more heat; I don't think the chili (excuse me, chilli) had all that much, especially for the volume and with the coconut milk to cut it. The extra amount of fresh ginger would also add more punch.
Will I make it again? The wife really liked it, so probably.
