Vegetarian Rogan Josh with black lentils and aubergine

vegetarian rogan josh curry with aubergine and black lentils

5 from 4 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

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: British, Indian

Diet: Vegetarian

Servings:

Calories: 339kcal

Author: Jane Coupland

Ingredients

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 tablespoon Tomato puree
300 ml/ 1 ¼ cup Water
1 teaspoon Ground cumin
1 teaspoon Ground coriander (cilantro)
1 teaspoon Garam masala
½ teaspoon Ground turmeric
1 teaspoon Kashmiri chilli powder
¼ teaspoon Ground black pepper
¾ teaspoon Salt Adjust up/ down according to taste
4 Cloves
1 Cinnamon stick (10cm)
1 Bay leaf
3 Green cardamom pods
1 Dried kashmiri chilli optional
15 g/ ½ oz Fresh coriander (cilantro)

Optional

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

Instructions

Please note: 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 tablespoon 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.
Add the liquid and black lentils and 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.

Notes

The black lentils must be pre-cooked before starting this recipe. They will not cook sufficiently in the liquid or the time allocated within the recipe.
You can cook dried lentils in a saucepan or slow cooker and they can be prepared in advance.
The yoghurt is entirely optional – a little stirred through at the end can add a devilishly creamy and indulgent finish to this very healthy veggie curry recipe. and temper some of the heat from the spices. Leaving it out will alter the final gravy and heat level.
To thin the sauce just stir a little extra water through if it gets too thick.
If you are concerned that this black lentil and aubergine rogan josh may be too fiery for your tastes, then consider toning down the chilli powder and garam masala the first time you make this recipe.

Nutrition