Vegetarian Rogan Josh

Dive into the bold, aromatic flavors of Vegetarian Rogan Josh, a plant-based twist on the classic Kashmiri dish! This hearty recipe combines tender cauliflower florets, creamy potatoes, sweet carrots, and vibrant bell peppers in a rich, spiced tomato-yogurt sauce infused with cumin, garam masala, and turmeric. Perfectly balanced with a hint of heat from cayenne and a splash of tangy yogurt, this dish is a feast for both the eyes and the palate. Ready in just an hour, this vegetarian curry is a satisfying, wholesome meal ideal for weeknight dinners or special occasions. Serve it with fluffy basmati rice or warm naan to soak up every bit of the luscious sauce. Add it to your repertoire for a comforting and flavorful meal that’s naturally gluten-free and packed with nutrients!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium head, cut into florets cauliflower
• 2 medium, cut into cubes potatoes
• 2 large, sliced carrots
• 1 large, diced bell peppers
• 3 tablespoons vegetable oil
• 1 large, finely chopped onion
• 4 minced garlic cloves
• 1 inch piece, grated ginger
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 cup tomato puree
• 0.5 cup plain yogurt
• 0.25 cup, chopped fresh cilantro leaves
• 1 cup water

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.

Step 2

Add the chopped onion and sauté until golden brown, about 6-8 minutes.

Step 3

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

Step 4

Add the cut cauliflower, potatoes, carrots, and bell peppers to the pot and stir to combine with the onion mixture.

Step 5

Sprinkle in the ground coriander, turmeric, paprika, cayenne pepper, garam masala, and salt. Stir well to coat the vegetables with the spices.

Step 6

Pour in the tomato puree and water, stirring to mix thoroughly. Bring to a simmer.

Step 7

Reduce the heat to low, cover the pot, and allow the vegetables to cook for about 20-25 minutes or until they are tender.

Step 8

Once the vegetables are cooked, remove the lid and stir in the plain yogurt. Simmer for another 5 minutes to let the flavors meld.

Step 9

Adjust seasoning with more salt if needed.

Step 10

Garnish with freshly chopped cilantro before serving. Serve hot with naan bread or steamed rice.

Nutrition Facts

Serving size	(2151.5g)

Amount per serving	% Daily Value*
Calories	1254.2

Total Fat 46.9g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 25.5g
Cholesterol 7.3mg	0%
Sodium 3424.1mg	0%
Total Carbohydrate 194.8g	0%
Dietary Fiber 37.2g	0%
Total Sugars 57.6g
Protein 39.0g	0%

Vitamin D 58.8IU	0%
Calcium 649.3mg	0%
Iron 16.2mg	0%
Potassium 6518.9mg	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: 31.1%

Protein: 11.5%

Carbs: 57.4%