By Samantha Lowe |
Originally a Persian dish, this deliciously fragrant meal migrated up to the region of Kashmir, in India. The color of the paste indicates its taste – the dish is a spicy treat. To cool the peppery level of Rogan Josh, leave out the birdseye peppers from the paste, or calm the palette by serving yogurt alongside. This is also a vegetarian version of the dish, which is traditionally made from lamb.
- ¼ cup sunflower oil
- 2 roasted red peppers, seeded, peeled and roughly chopped
- ¼ cup tomato paste
- 1 tbl minced ginger
- 2 tbl paprika
- 2 birdseye peppers, chopped
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 pinches salt
- 2 tsp sugar
- 4 garlic cloves, minced
- 2 onions, chopped
- 1 tbl. sunflower oil
- 1 can chickpeas, drained and rinsed
- 1 cup coconut milk
- 2 tsp brown sugar
- 1 small acorn squash, seeded, peeled and roughly chopped
- 2 large carrots, chopped
- 1 cup cauliflower, chopped
- 2 bell peppers, seeded and chopped
- Blend all the ingredients for the paste together in a blender until smooth.
- Heat the 1 tbl of oil in a large, deep-bottomed frying pan on medium-high heat. Add the onions, and caramelize for 2 to 3 minutes, or until browned. Add ¼ cup of the rogan josh paste (add more later, if desired), and continue to brown for another minute (this adds flavor to the tomato paste, as well as opens up the taste of the spices).
- Deglaze the pan with the coconut milk, scraping any brown bits up from the bottom.
- Add the chickpeas, brown sugar and acorn squash. Simmer for 5 minutes or until the squash is slightly softened.
- Add the carrots and simmer for another 2 minutes. Add the cauliflower and cook for 2 more minutes. Add the peppers and cook for 2 more minutes.
- Remove and serve hot with Naan bread and mango or peach chutney.
Total Fat: 26g