This is our take on a Kashmiri speciality curry. It’s red, rustic and spicy. We’ve used aubergine, coconut yoghurt and a blend of spices to light up those midweek meals.
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<item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>4cm fresh ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 large aubergine<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 handful of fresh coriander<item-todo-done><item-todo-done>150g basmati rice<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>60ml water<item-todo-done><item-todo-done>100g coconut yoghurt<item-todo-done><item-todo-done>1 handful of desiccated coconut<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done>
Fine grater | Large frying pan with a lid | Saucepan