Vegan Rogan Josh

Elevate your dinner menu with this hearty and flavorful Vegan Rogan Josh, a plant-based twist on the classic Indian curry. This recipe combines tender cauliflower florets, creamy potatoes, and protein-packed chickpeas in a rich, spiced tomato and coconut milk sauce that’s bursting with vibrant flavors. Infused with warm spices like cumin, garam masala, and a touch of cinnamon, every bite is a comforting journey of aromatic bliss. Ready in about an hour, this one-pot dish is perfect for cozy weeknight dinners or impressive gatherings. Serve it over steamed rice or pair it with warm naan bread to soak up every drop of the luscious curry. Packed with wholesome ingredients, it’s not just delicious—it’s vegan, dairy-free, and gluten-free!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 inch piece fresh ginger, grated
• 3 tablespoons tomato paste
• 1 400g can canned diced tomatoes
• 1 cup vegetable broth
• 1 cup coconut milk
• 2 cups cauliflower florets
• 2 medium cubed potatoes
• 1 15 oz can chickpeas, drained and rinsed
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 cinnamon stick
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Heat the coconut oil over medium heat in a large pot or Dutch oven.

Step 2

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.

Step 4

Mix in the tomato paste and cook for another 2 minutes, allowing the flavors to meld.

Step 5

Add the diced tomatoes, vegetable broth, and coconut milk, stirring to combine.

Step 6

Add in the spices: cumin, coriander, turmeric, garam masala, paprika, and the cinnamon stick. Stir well.

Step 7

Bring the mixture to a simmer, then add the cauliflower florets, cubed potatoes, and chickpeas.

Step 8

Season with salt and black pepper.

Step 9

Cover the pot and cook on low heat for 30 minutes, stirring occasionally until the vegetables are tender.

Step 10

Remove the cinnamon stick before serving.

Step 11

Garnish with fresh cilantro and a squeeze of lemon juice.

Step 12

Serve hot with rice or naan for a complete meal.

Nutrition Facts

Serving size	(2009.6g)

Amount per serving	% Daily Value*
Calories	1655.5

Total Fat 57.1g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 8mg	0%
Sodium 5477.1mg	0%
Total Carbohydrate 244.5g	0%
Dietary Fiber 61.6g	0%
Total Sugars 71.7g
Protein 60.2g	0%

Vitamin D 0IU	0%
Calcium 649.2mg	0%
Iron 28.4mg	0%
Potassium 5104.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 13.9%

Carbs: 56.4%