I used to have a ritual when I got an Indian takeaway and it arrived. I’d get some Indian tunes up on YouTube, grab a few bottles of Cobra and re-live that Curry House experience in my own home.
I’ve never done it with making my own curries though – perhaps I’m just to tired after slaving over a hot stove for so long. This Rogan Josh by Simon Wood is no different – it takes over 90 minutes to cook – but that’s the best way to make the best curry. Time.
This is a great way to use up all of your leftover (or going out of date) vegetables – any of them in this recipe can be replaced with whatever you’ve got lying around. It all works…
Simon Wood’s Vegetarian Rogan Josh
Ingredients
– 4 red chillies
– 6 garlic cloves, peeled grated
– 4cm piece root ginger, peeled
– 4 tbsp tomato puree
– 5 tbsp vegetable oil
– 1 large aubergine, cut into 3cm chunks (Substitute for any veg you have)
– 1 Large potato cut into 3cm chunks
– ½ teaspoon black pepper
– 1 teaspoon of salt
– 2 bay leaves
– 2 large onions, finely chopped
– 4 tomatoes roughly chopped
– 2 tsp sugar
– 1 tsp ground cumin
– 2 tsp ground coriander
– 1 teaspoon garam masala
– 2 teaspoons chilli powder
– 1 tablespoon curry powder
– 1 tin of coconut milk
– 2 Tins Chopped tomatoes
– If you have it a handful of chopped coriander, to serve
Method
1. Prepare all of your vegetables and open all of your tinned ingredients
2. Heat a large saucepan and add in your oil, and chopped onions, sauté for 10 minutes on a gentle heat before adding in your tomato puree, chillies and garlic, cook the tomato puree out for 2 minutes stirring continuously before adding all of your dry herbs, spices, sugar & Seasoning cook for a further 10 minutes
3. Add in the rest of your chopped vegetables and cook for 5 minutes stirring regularly to coat in the spices
4. Add in all of your wet ingredients and stir well leave on a low heat to cook for 90 minutes, taste and adjust your seasoning or spices every 30 minutes, if it gets a little dry add in some water or vegetable stock
5. Garnish with some chopped coriander Serve with either Rice, Chips, or my Simple Flatbreads
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