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vegetarian rogan josh curry with aubergine and black lentils
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5 from 2 votes

Vegetarian Rogan Josh with black lentils and aubergine

This vegetarian rogan josh curry is packed with wholesome ingredients – it's healthy comfort food for chilly days. This curry is vegetarian/ vegan and a great way to satisfy a curry craving.
Prep Time20 mins
Cook Time45 mins
Course: Main Course
Cuisine: British, Indian
Servings: 4
Calories: 339kcal


  • 325 g/ 11 ½ oz Black lentils (pre-cooked) (or 120g/ 4 oz dried lentils - cook prior to starting the recipe)
  • 1 white onion
  • 1 Red pepper (capsicum)
  • 1 Green pepper (capsicum)
  • 2 Tomatoes
  • 325 g/ 11 ½ oz Aubergine (eggplant)
  • 2 Garlic cloves
  • 15 g/ ½ oz Fresh ginger
  • 2 tbsp Tomato puree
  • 300 ml/ 1 ¼ cup Water
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander (cilantro)
  • 1 tsp Garam masala
  • ½ tsp Ground turmeric
  • 1 tsp Kashmiri chilli powder
  • ¼ tsp Ground black pepper
  • ¾ tsp Salt Adjust up/ down according to taste
  • 4 Cloves
  • 1 Cinnamon stick (10cm)
  • 1 Bay leaf
  • 3 Green cardamom pods
  • 1 Dried kashmiri chilli
  • 15 g/ ½ oz Fresh coriander (cilantro)


  • 3 tbsp Plain yoghurt (I used Greek) (or use non-dairy alternative)


  • This recipe calls for pre-cooked lentils to be added in step 6, so if you are using dried lentils you need to cook them until soft before starting this recipe - this is your first step (recipe times are calculated on the basis of the lentils already being cooked)
  • Begin by cutting the aubergine into large chunks and frying in 2 tbsp oil until browned (5-8 minutes) - toss frequently. Remove from the pan and set aside
  • Next, cut the onion in half. Chop one half into thick slices and dice the other half. Fry until softened (about 5 minutes)
  • Deseed and slice the peppers, add to the pan and fry for several minutes before adding the aubergine back in
  • Peel the garlic cloves and ginger. Chop roughly and blitz along with the tomato puree and water using a stick blender
  • Measure the herbs, spices and salt into the pan, stir for 1 minute until aromatic then add the liquid and black lentils
  • Simmer for 20 minutes, stirring occasionally to prevent sticking. Add a little more water if the sauce gets too thick
  • Quarter the tomatoes and drop into the pan. Cook for 10 more minutes. By then all vegetables should be tender and the gravy not to loose
  • Once cooked, stir through the fresh coriander & yoghurt (if using), then serve with basmati rice or naan bread with a little extra yoghurt and coriander on top


Calories: 339kcal | Carbohydrates: 59g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 41mg | Potassium: 619mg | Fiber: 23g | Sugar: 9g | Vitamin A: 2114IU | Vitamin C: 80mg | Calcium: 117mg | Iron: 8mg