A Glug of Oil

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Vegetable Rogan Josh - Jamie Oliver

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

The recipe is from 30 Minute Meals by Jamie Oliver, but I say two ingredients are missing from his recipe.

Vegetable rogan josh. Pictured in a black casserole dish.
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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 of these 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 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!

Top Tip!

While the curry was kind of okay, it was disappointing. I wasn't happy with it, so I added to it.

I say there are 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. 😉

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

Tin of Cirio tomatoes

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; please drink responsibly.

Cooked basmati rice.

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

You might also like my Butternut Squash Curry recipe.

Vegetable rogan josh. Pictured in a black casserole dish.

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

vegetable Rogan josh Jamie Oliver, vegetarian Rogan josh, vegetable curry recipe,
dinner, main, curry
Indian
Yield: 4
Author: Jan Bennett
Vegetable Rogan Josh -Jamie Oliver

Vegetable Rogan Josh -Jamie Oliver

I added a tin of tomatoes and dried chilli, because the original recipe tastes bland.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

For the curry
  • 2 onions - peeled and thinly sliced
  • 1 butternut squash - cut in half, seeds removed and only use the neck - see recipe
  • 1 small cauliflower - leaves removed and cut into bite-size pieces
  • 1 fresh red chilli (optional) - deseeded and finely chopped
  • 4 cloves of garlic - minced
  • a bunch of fresh coriander (cilantro) - keep some aside for serving
  • 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
  • ½ a 283g jar of Patak's Rogan Josh paste
  • 1 x 400g can of chickpeas - well drained
  • 100g pre-washed baby spinach
  • 1 x tub of plain natural yoghurt - to finish the dish and 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, then 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, and add to the pan.
  5. Throw the cauliflower into the pan. If you want some extra heat, slice up the chilli and add it now.
  6. Crush in the unpeeled garlic (I peeled mine). Finely chop the coriander, stalks and all, but keep some aside for serving.
  7. Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.
  8. 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.
  9. 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.
  10. If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter.
  11. Or mash up some of the veg for different textures.
  12. 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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10 comments

  1. Looks good Jan. I haven't made anything from the book yet, but I am loving it and have a bunch of recipes earmarked!!!

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  2. This looks amazing Jan! I'd never manage to get it done in 30 mins either; I'm notoriously slow at preparing!

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  3. Hi Jan,
    I've done quite a few of his 30 minute meals and while they are all really tasty, I can't do it in the time allowed. He times just the cooking not getting his 30 minute head on or clearing up.. he probs had minions to do that for him...unfortunatly I don't!!! His midweek roast took me nearly 2 hours but I did use a different cut of beef as my budget couldn't stretch to fillet for the 6 of us!!
    Great looking curry tho... think I'll try this next! Check out the risotto photos on my blog, the spinach salad was fab!

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  4. Hi Thanks for the follow:) Your recipes look delicious, and full of flavor. I host a monthly event were bloggers can show off their best or favorite recipes, it is called YBR. Please stop by and see if you would like to join us for the November installment that will be published at the end of November. Your blog is great !

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  5. thanks for posting this recipe, i tried it after i saw it on the tv, and its not on his website anymore! its also really nice with prawns and if you use jalfrezi!!!

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  6. Thanks Anon - sounds good! I did add a can of tomatoes as I said in this post and I think it really needed them. Great dish though - but not in 30 lol

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  7. Hi thanks I have lent my book out so needed this tonight - but no mention of the spinach in the method!

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  8. Thanks WLS - now sorted!

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  9. It took an hour to prep. I did cook in 30 minutes. I did take your advice on the tomatoes. Next time i will cut up everything smaller and i didn't feel the chick peas were needed. This was a fantastic meal and everyone loved it. Thank you for sharing.

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    Replies
    1. Hi Unknown - Thank you so much for letting me know - so happy you all liked it.

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Cheers
Jan