Lentil rogan josh curry

Vegan lentil curry with all the yumminess of a traditional rogan josh Indian curry, by Amy Michelle Varga

Prep: 40 mins
Cook: 20 mins


Serves Four

Nothing beats the warmth of a traditional Indian curry


Vegetable oil125ml
Garlic (chopped finely)4 cloves
Fresh green chillies (chopped finely)3
Fresh ginger (grated)2.5cm
Poppy seeds1 teaspoon
Ground cinnamon1 or 1 teaspoon
Cardamon pod 2
Ground cloves2
Ground coriander seeds1 teaspoon
Ground cumin1 teaspoon
Vegan plain yoghurt250 ml
Turmeric1/2 teaspoon
Chilli powder1/2 teaspoon
Red lentils1 1/2 cups
Boiled water4 1/2 cups
Vegetable stock1 cube or 1 teaspoon
Fresh green pepper chopped length ways2
Aubergine chopped into large chunks1 medium
Chopped tinned tomatoes1 tin


1Heat the oil in a saucepan and add the garlic, chillies, ginger, poppy seeds and ground spices and cook over a medium heat, stirring for 4 minutes.
2Remove rom the heat leave to cool for a few minutes, then transfer the spice mixture to a food processor. Stir in the yoghurt, turmeric and chilli powder and process until smooth.
3Add the lentils, water and vegetable stock to a pot and cook for 10 minutes
4Add the chopped tomatoes, peppers and aubergine and the yoghurt spice mixture. Cook for a further 10 minutes stirring occasionally.
5Leave in the pot with the lid on for 15 minutes and serve with rice