Super simple
Super simple
Super simple
Super simple
0:35 m

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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Start cooking ➞




For the recipe

<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>

Before you start

Fine grater | Large frying pan with a lid | Saucepan

Prepare the veg

  • Peel the garlic and ginger and grate using a fine grater or chop as fine as you can
  • Rip the stem from the chilli (removing the seeds if you prefer a milder sauce) - finely chop most of this and finely slice the remainder (for garnish) 
  • Slice the aubergine and red pepper into bite size chunks
  • Roughly chop the coriander and set aside for garnish

Make the rice

  • Rinse the rice with cold water, place into a saucepan and cover with 250ml of boiling water
  • Bring the rice to the boil on a high heat with the lid on, then turn down to a low simmer and leave to cook for 8-10 minutes
  • Once all the water has evaporated, take off the heat and set aside

Make the curry

  • Add 3 tbsp of oil to a large frying pan and sweat off the grated garlic, ginger and chopped chilli for 1 - 2 minutes
  • Pop the aubergine and red pepper into the pan and cook for about 10 minutes, turning regularly
  • Once everything is browning and softened, sprinkle over the garam masala
  • Add the tomato purée and 60ml of water to the pan and stir to form the curry base (if it’s too thick, add a little more water to loosen – you want a thick, gravy-like consistency)
  • Stir in the coconut yoghurt, then cover with a lid and cook for 5 minutes

To serve

  • Taste the curry and season with more salt or garam masala as necessary
  • Serve up on bowls or plates with the rice, sprinkled with the chopped coriander, desiccated coconut flakes and the reserved chilli slices
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