Chickpea Rogan Josh

with Basmati Rice

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Instructions

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1 Boil rice

Add the basmati ricemeasured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

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2 Prep ingredients

Meanwhile, peel and roughly chop the shallots. Separate the coriander leaves from their stems. Roughly chop the green chilli. Split the cardamom pods open with the back of a knife, discard the pods and keep the seeds. Rinse and drain the chickpeas in a colander.

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3 Make paste

Add the coriander stems (reserve the leaves for garnish), shallots, green chilli (spicy!), ginger garlic paste, tomato paste, coriander powder, cumin, garam masala, chipotle (spicy!), paprika, turmeric, cardamom seeds and vegetable oil to a food processor. Blitz until smooth.

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4 Start curry

Heat a large pan over a medium heat and add the paste. Fry for 3-4 min. Add the measured water and vegetable stock cube. Add the drained chickpeas. Reduce the heat to low and simmer for 10 min or until thickened.

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5 Finish curry

Once thickened, remove the pan from the heat. Add the maple syrup and cashew cream cheeze. Stir well. 

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6 Serve

Serve the chickpea rogan josh curry over the cooked rice. Garnish with the coriander leaves.

Tips for fussy eaters

Prefer it less spicy? Go easy on the green chilli and chipotle powder.

Pro tip

This dish is perfect for prepping ahead - it reheats brilliantly!

In this recipe you'll make a Rogan Josh curry paste from scratch. It will be worth it!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 751 · Prot 25 · Carbs 117 · Fat 21

Dairy-Free

Ingredients

Number of people

Rice

Basmati rice 150 Grams
Water 300 ML
Salt 0.5 Tsp

Paste

Shallots 2 Piece
Fresh coriander 15 Grams
Small green chilli 1 Piece
Cardamom pods 4 Piece
Ginger garlic paste 20 Grams
Tomato paste 30 Grams
Coriander powder 2 Grams
Cumin powder 2 Grams
Garam masala 5 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Turmeric powder 2 Grams
Vegetable oil 2 Tbsp

To finish

Chickpeas 260 Grams
Water 250 ML
Vegetable stock cube 1 Piece
Maple syrup 20 ML
Cashew cream cheeze 110 Grams

In this recipe you'll make a Rogan Josh curry paste from scratch. It will be worth it!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 751 · Prot 25 · Carbs 117 · Fat 21

Dairy-Free

Instructions

photo

1 Boil rice

Add the basmati ricemeasured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

photo

2 Prep ingredients

Meanwhile, peel and roughly chop the shallots. Separate the coriander leaves from their stems. Roughly chop the green chilli. Split the cardamom pods open with the back of a knife, discard the pods and keep the seeds. Rinse and drain the chickpeas in a colander.

photo

3 Make paste

Add the coriander stems (reserve the leaves for garnish), shallots, green chilli (spicy!), ginger garlic paste, tomato paste, coriander powder, cumin, garam masala, chipotle (spicy!), paprika, turmeric, cardamom seeds and vegetable oil to a food processor. Blitz until smooth.

photo

4 Start curry

Heat a large pan over a medium heat and add the paste. Fry for 3-4 min. Add the measured water and vegetable stock cube. Add the drained chickpeas. Reduce the heat to low and simmer for 10 min or until thickened.

photo

5 Finish curry

Once thickened, remove the pan from the heat. Add the maple syrup and cashew cream cheeze. Stir well. 

photo

6 Serve

Serve the chickpea rogan josh curry over the cooked rice. Garnish with the coriander leaves.

Tips for fussy eaters

Prefer it less spicy? Go easy on the green chilli and chipotle powder.

Pro tip

This dish is perfect for prepping ahead - it reheats brilliantly!

Ingredients

Number of people

Rice

Basmati rice 150 Grams
Water 300 ML
Salt 0.5 Tsp

Paste

Shallots 2 Piece
Fresh coriander 15 Grams
Small green chilli 1 Piece
Cardamom pods 4 Piece
Ginger garlic paste 20 Grams
Tomato paste 30 Grams
Coriander powder 2 Grams
Cumin powder 2 Grams
Garam masala 5 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Turmeric powder 2 Grams
Vegetable oil 2 Tbsp

To finish

Chickpeas 260 Grams
Water 250 ML
Vegetable stock cube 1 Piece
Maple syrup 20 ML
Cashew cream cheeze 110 Grams
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