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Five Yum Friday

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Rogan Squash

Rogan Squash
Rogan Squash

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!



Curry Paste

  • 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

To serve

  • Basmati rice
  • Popadoms


  1. 1.

    Put all the spices into a food processor & whizz them into a powder.

  2. 2.

    Put the rest of the paste ingredients into the food processor & whizz them up into a paste.

  3. 3.

    Heat the vegetable oil in a large pan, add the onions & cook them until they’re soft.

  4. 4.

    Add the paste & stir it round until you’ve released the aromas.

  5. 5.

    Add the tinned tomatoes & stir that into the rest of the ingredients .

  6. 6.

    Add the sweet potato & squash & water & stir them into the curry.

  7. 7.

    Add the coconut milk & stir that in to the curry too.

  8. 8.

    Let the curry simmer for a while so the sauce thickens slightly.

  9. 9.

    Serve over basmati rice, garnish with popadoms. BOSH!