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If you’re craving a curry but don’t want to order it from the local takeout, try making this rogan squash. It’s healthy, hearty & really, really tasty.
For a curry night, this dairy free curry recipe is sure to tickle yours and your guests tastebuds!
If you're looking for a mild vegan curry or perhaps a super hot veggie curry then simply adjust spices to your preference. Also a very healthy curry recipe too!
- 1 tsp coriander seeds
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tbsp garam massala
- 3 cloves garlic
- 2 inches ginger
- 1 red chilli (don’t remove the seeds if you like it spicy)
- 2 tbsp tomato paste
- 1/3 cup roasted peppers
- small bunch cilantro
- 3 tbsp vegetable oil
- 2 white onions (chopped into chunks)
- 1 tin chopped tomatoes
- 2 sweet potatoes (cut into chunks & roasted for 40 minutes at 180℃ (356℉)
- 1 butternut squash (peeled & cut into chunks & roasted for 40 minutes at 180℃ (356℉)
- 1/2 cup water
- 1/2 cup coconut milk
- Basmati rice
Put all the spices into a food processor & whizz them into a powder.
Put the rest of the paste ingredients into the food processor & whizz them up into a paste.
Heat the vegetable oil in a large pan, add the onions & cook them until they’re soft.
Add the paste & stir it round until you’ve released the aromas.
Add the tinned tomatoes & stir that into the rest of the ingredients .
Add the sweet potato & squash & water & stir them into the curry.
Add the coconut milk & stir that in to the curry too.
Let the curry simmer for a while so the sauce thickens slightly.
Serve over basmati rice, garnish with popadoms. BOSH!