Vegetarian Rogan Josh
Indulge in the rich, aromatic flavors of Vegetarian Rogan Josh, a plant-based twist on the classic Indian comfort dish! This vibrant recipe swaps out traditional meat for a medley of hearty vegetables like cauliflower, potatoes, carrots, and bell peppers, all simmered to perfection in a fragrant blend of spices including cumin, garam masala, and turmeric. A luscious combination of tomato puree and creamy yogurt creates the dish’s signature velvety texture, while freshly chopped cilantro adds a refreshing finish. Perfect for a satisfying weeknight dinner or an impressive addition to any vegetarian spread, this dish pairs beautifully with fluffy naan or steamed rice. Ready in under an hour, Vegetarian Rogan Josh is a flavorful way to explore Indian cuisine while accommodating meat-free diets!
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Recipe Information
Ingredients
- 1 medium head, cut into florets cauliflower
- 2 medium, cut into cubes potatoes
- 2 large, sliced carrots
- 1 large, diced bell peppers
- 3 tablespoons vegetable oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 inch piece, grated ginger
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 cup tomato puree
- 0.5 cup plain yogurt
- 0.25 cup, chopped fresh cilantro leaves
- 1 cup water
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.
Add the chopped onion and sauté until golden brown, about 6-8 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes.
Add the cut cauliflower, potatoes, carrots, and bell peppers to the pot and stir to combine with the onion mixture.
Sprinkle in the ground coriander, turmeric, paprika, cayenne pepper, garam masala, and salt. Stir well to coat the vegetables with the spices.
Pour in the tomato puree and water, stirring to mix thoroughly. Bring to a simmer.
Reduce the heat to low, cover the pot, and allow the vegetables to cook for about 20-25 minutes or until they are tender.
Once the vegetables are cooked, remove the lid and stir in the plain yogurt. Simmer for another 5 minutes to let the flavors meld.
Adjust seasoning with more salt if needed.
Garnish with freshly chopped cilantro before serving. Serve hot with naan bread or steamed rice.
Nutrition Facts
Calories |
1254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 57.6 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 649 mg | 50% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6519 mg | 139% | |
*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.
