Vegan Rogan Josh
Savor the vibrant flavors of India with this Vegan Rogan Josh, a plant-based spin on the classic dish that's packed with warm spices and hearty vegetables. Featuring a medley of cauliflower, potatoes, and protein-rich chickpeas simmered in a rich and creamy sauce made with coconut milk, tomato paste, and aromatic spices like garam masala, cumin, and turmeric, this recipe delivers bold and comforting flavors in every bite. The addition of fresh ginger and a touch of lemon juice brings brightness to this wholesome curry. Ready in just under an hour, this vegan Rogan Josh is perfect for a cozy dinner and is best served with fluffy rice or warm naan bread for an authentic experience. Whether you're a seasoned vegan or simply exploring plant-based options, this recipe makes an irresistible entrée that's both easy to prepare and deeply satisfying.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 inch piece fresh ginger, grated
- 3 tablespoons tomato paste
- 1 400g can canned diced tomatoes
- 1 cup vegetable broth
- 1 cup coconut milk
- 2 cups cauliflower florets
- 2 medium cubed potatoes
- 1 15 oz can chickpeas, drained and rinsed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 cinnamon stick
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat the coconut oil over medium heat in a large pot or Dutch oven.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.
Mix in the tomato paste and cook for another 2 minutes, allowing the flavors to meld.
Add the diced tomatoes, vegetable broth, and coconut milk, stirring to combine.
Add in the spices: cumin, coriander, turmeric, garam masala, paprika, and the cinnamon stick. Stir well.
Bring the mixture to a simmer, then add the cauliflower florets, cubed potatoes, and chickpeas.
Season with salt and black pepper.
Cover the pot and cook on low heat for 30 minutes, stirring occasionally until the vegetables are tender.
Remove the cinnamon stick before serving.
Garnish with fresh cilantro and a squeeze of lemon juice.
Serve hot with rice or naan for a complete meal.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5477 mg | 238% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 71.7 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 5104 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
