BOSH! X GRUBBY Rogan BOSH!
- Super simple
- 0:35 m
- 12 ingredients
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. Get your BOSH! X GRUBBY Rogan BOSH! here.
Serves: 2
Ingredients
For the recipe
- 4 garlic cloves
- 4cm fresh ginger
- 1 red chilli
- 1 large aubergine
- 1 red bell pepper
- 1 handful of fresh coriander
- 150g basmati rice
- 1 tbsp garam masala
- 60ml water
- 100g coconut yoghurt
- 1 handful of desiccated coconut
- Salt & pepper to taste
- vegetable oil for frying
- 1 tbsp tomato purée
Before you start
Fine grater | Large frying pan with a lid | Saucepan
Step 1
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
Ingredients
- 4 garlic cloves
- 4cm fresh ginger
- 1 red chilli
- 1 large aubergine
- 1 red bell pepper
- 1 handful of fresh coriander
Step 2
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
Ingredients
- 150g basmati rice
Step 3
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
Ingredients
- 1 tbsp garam masala
- 60ml water
- 100g coconut yoghurt
- Salt & pepper to taste
- vegetable oil for frying
- 1 tbsp tomato purée
Step 4
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
Ingredients
- 1 handful of desiccated coconut