Vegetable rogan josh curry (Serves 4) Cals 280pp – Jamie Oliver

I will often throw a cook book at the other half and ask him to select a couple of recipes. This week he had Jamie’s 30 minute meals and top of his selection was surprisingly a non meat main! So this is our Friday night Fakeaway this week!

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I do really need to tackle curry pastes at some point but being a 30 minute meal Jamie uses shop bought for this recipe

1tbsp olive oil
2 medium onions, halved and thinly sliced (about 360g)
400g butternut squash, flesh only and cut into bite size pieces
1 cauliflower, cut into bite size pieces (around 400g)
1 red chilli pepper, thinly sliced
4 cloves of garlic, crushed
100g rogan josh curry paste
1 can of chickpeas
100g baby spinach
100g natural yoghurt
Bunch of coriander

1. Add the onion to a large pan with a splash of water, the oil and cook until translucent. Add the butternut squash, cauliflower, chilli and garlic. Finely chop a small bunch of the coriander, including stalks and add to the pan (Ensure you have a few leaves reserved for garnishing) along with a few splashes of boiling water.

2. Add the rogan josh paste and the chickpeas with juice, season and stir well before covering with a lid and bring to the boil. You want to cook this hard and fast but be sure to keep an eye and stir occasionally. Add more water if necessary.

3. After around 10-15 minutes check the veg, when ready stir through the yoghurt followed by the spinach until wilted.

Serve with rice or bread or both!

Nutrition per portion*
Calories 280
Protein 13g
Carbohydrate 30g
Fat 10g
Fibre 12g

We’ll this was amazing! Loved it! Served with basmati rice and a grated carrot and ginger salad! Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.

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