Back to recipes
Aubergine Rogan Josh
- RECIPE MAKES: 2 portions
- COOK TIME: 40 minutes
Method
Step 1
Place the garlic, ginger, coriander, 1 tbsp oil and chili into a blender and blend into a smooth paste.
step 2
Place a large pan over a medium heat, add the paste, onions and the aubergine and cook until the vegetables are soft and slightly golden.
step 3
Add the cardamom pods, cumin seeds, garam masala, coriander seeds, cinnamon stick and black peppercorns to the pan and cook for a further 5 minutes.
step 4
Add the lemon juice, the chopped tomatoes and the vegetable stock.
step 5
Cook on a low heat for 10 minutes or until desired consistency.
step 6
Take off the heat, remove the cinnamon stick and serve.
Serving Suggestion
Serve with low protein rice or our Mango naans.
Ingredients
- 2 Garlic cloves, crushed
- 10g Fresh ginger, grated
- 10g Fresh coriander, chopped
- 2 tbsp Oil
- 1 Chili, deseeded and finely chopped
- 150g Onion, peeled and diced
- 150g Aubergine, chopped into 1 cm chunks
- 3 Cardamom pods
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 1 tsp Coriander seeds
- 1 Cinnamon stick
- ½ tsp Black peppercorns
- 1 tsp Lemon juice
- 80g Tinned chopped tomatoes
- 100ml Vegetable stock
Table
