Rogan Josh - Jamie Oliver

Traditionally made with lamb or goat, but this recipe has been given a vegetarian twist.

Recipe from the book 30 Minute Meals by Jamie Oliver, but in my opinion, two vital ingredients are missing from his recipe.

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With a rich tomato-based sauce infused with aromatic spices and veggies. Vegetable Rogan Josh is a feast for both the eyes and the taste buds.

Whether you're a seasoned Indian food connoisseur or someone just looking to spice up their meal plan, this dish is sure to go down well with the whole family.

And with its combination of bold flavours and healthy ingredients, it's a dish that you can feel good about enjoying again and again.

So why not give this a try and discover the delicious world of Indian cuisine in a whole new way?

Missing ingredients in Jamie's recipe! 😨

Read on to find out two ingredients that in my opinion are missing from his recipe, you can thank me later!

I made this and Jamie's Lemon Pickle and Carrot Salad and both are seriously good.

According to Jamie when he cooks it on his Channel 4 television series all this can be done in 30 minutes.....having given it a go, I think not!

In my tiny little kitchen, it is impossible. 

Like most people who are cooking in their kitchen at home, you have to clear up as you go - Jamie doesn't since it's all for the television!

Anyway, 1 hour and 20 minutes later 😱 and having to clear up a bit as I went, I was ready to serve this delicious meal.

Most of the time was spent trying to keep up with the book. Seriously, it's a bit of a nightmare!

The recipes are written as he cooks it on the television program and goes from the curry to the rice then back to the curry; it's like you are in a marathon.

You can buy Jamie Oliver's 30 Minute Meals in any good bookshop or over on Amazon.

How spicy is it?

Rogan Josh basically means 'red meat' and the colour comes from the tomatoes along with paprika and chilli powder.

It's not a hot curry, so it can be enjoyed by those who do not like too much spice. 

I've rewritten the recipe so that now it's in some sort of order and should be easier to follow, but I still don't think you'll do it in 30 minutes!

I say there are in fact two missing ingredients (one vital) that, in my opinion, really should be included in this, which are a tin of good quality tomatoes, and a good pinch of dried chilli flakes.

While the curry was kind of okay but disappointing. I wasn't happy with it, so I added a tin of good-quality tomatoes and an extra chilli to liven this curry up.

I find the Cirio brand is the best as the juice is thick and not watery at all.

When you try to follow the recipes in the book, it does feel like you're in a race. 😕

I say pour yourself a nice glass of wine and just enjoy cooking. But of course, please drink responsibly.

The rice came out perfectly too. I say Jamie's book is still a book worth buying.

By the way, if you're looking for more Jamie Oliver recipes, scroll to the bottom of my home page on this blog and click on the Celebrity Chef Recipes tag.

You'll find recipes by Gordon Ramsay, Rick Stein, Nigel Slater, Nigella Lawson and more.

You might also like my Butternut Squash Curry recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

vegetable Rogan josh Jamie Oliver, vegetarian Rogan josh,

dinner, main, curry

Indian

Yield: 4

Author: Jan Bennett

Vegetable Rogan Josh -Jamie Oliver

Sorry Jamie Oliver, but I added a tin of tomatoes and extra chilli. Without them, the original recipe tastes, and looks, quite bland!

Ingredients

For the curry

• 2 onions
• 1 medium butternut squash
• 1 small cauliflower
• 1 fresh red chilli (optional)
• 4 cloves of garlic
• a bunch of fresh coriander (cilantro) - keep some aside for serving
• ½ a 283g jar of Patak's Rogan Josh paste
• 1 x 400g can of chickpeas - well drained
• 1 x 400g tin of tomatoes and a pinch of dried chilli flakes; both are not mentioned in the book however, I think this recipe needs tomatoes and chilli for more heat.
• 100g pre-washed baby spinach
• 1 x 500g tub of plain natural yoghurt - to serve

For the rice

• 1 mug of Basmati rice
• a few whole cloves
• extra virgin olive oil
• sea salt and black pepper

Instructions

The curry

1. Get all your ingredients and equipment ready. Fill and boil the kettle.
2. Peel and slice the onions and add to a large lidded frying pan with a splash of water and a couple of glugs of olive oil.
3. Carefully cut the butternut squash in half across the middle (for speed I’m only using the seedless neck), wrap up the base and put it in the fridge for another day.
4. Quarter the neck lengthways, then slice it into 1cm chunks – no need to peel them, add to the pan.
5. Trim the cauliflower and remove the outer leaves.
6. Cut it into bite-sized chunks, and throw them into the pan. If you want some extra heat, slice up the chilli and add it now.
7. Crush in the unpeeled garlic (I peeled mine). Finely chop the coriander, stalks and all but keep some aside for serving.
8. Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.
9. Add the Rogan Josh paste and the tin of chickpeas. *At this point, I added a tin of tomatoes and a pinch of dried chilli flakes.
10. Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally. Take the lid off and decide if you need to adjust the consistency at this point.
11. If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter.
12. Or mash up some of the veg for different textures.
13. Taste and add a pinch of salt, if needed, once everything is cooked, add the spinach and stir through.

To serve

1. Tip half the tub of yoghurt into a small bowl.
2. Drizzle over a little extra virgin olive oil and take to the table. Transfer the rice and curry into large serving bowls.
3. Spoon the remaining yoghurt over the curry, sprinkle with the rest of the coriander leaves, and take both bowls to the table.

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