Chickpea Rogan Josh

with Basmati Rice
In this recipe you'll make a Rogan Josh curry paste from scratch. It will be worth it!
947 Reviews
Cals 703 · Prot 21 · Carbs 112 · Fat 8
Vegan
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30 min
Chickpea Rogan Josh with Basmati Rice
In this recipe you'll make a Rogan Josh curry paste from scratch. It will be worth it!
947 Reviews
Cals 703 · Prot 21 · Carbs 112 · Fat 8
Vegan
Try Hello Chef Now
Download PDF
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 2*
110 Grams

Allergens

*2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil rice

1 Boil rice

Add the basmati rice, measured 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.
Prep ingredients

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.
Make paste

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.
Tip! Prefer it less spicy? Go easy on the green chilli and chipotle powder.
Start curry

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.
Tip! Don't rush the frying of the curry paste. Caramelising the paste builds depth of flavour.
Finish curry

5 Finish curry

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

6 Serve

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