Vegetable Rogan Josh
Aubergine, courgette and peppers in a rich red Kashmiri-style sauce with ginger, fennel and a little chilli warmth.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £1.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 2 tbsp of the oil in a large pan over a medium high heat. Fry the aubergine for 8 minutes, turning, until browned and soft. Set aside.
8 min - 2
Add the remaining oil, the fennel seeds, cardamom and cinnamon and fry for 30 seconds until fragrant.
- 3
Stir in your ready made ginger and garlic paste (see the base recipe), the ground ginger, chilli powder, paprika and tomato purée and cook for 2 minutes.
- 4
Pour in your ready made curry base sauce (see the base recipe) with 150 ml water and bring to a simmer.
1 min - 5
Add the courgette, pepper and aubergine. Cover and simmer for 15 minutes, until the vegetables are tender and the sauce is deep red.
15 min - 6
Stir in the salt and garam masala, remove the cinnamon stick and cardamom pods if you like, and serve with rice.
Tips
- Kashmiri chilli powder gives the red colour without too much heat. Use paprika if you cannot find it.
- Brown the aubergine well first. It soaks up oil, so do not add extra.
- Fennel and ground ginger are the signature flavours of a Kashmiri rogan josh.
Storing and freezing
Keeps 3 days in the fridge and 2 months in the freezer. Cool quickly and reheat until steaming hot all the way through.
Questions
What makes a rogan josh different from other curries?
The red colour comes from Kashmiri chilli, and the flavour from fennel, ginger and whole spices rather than lots of heat or cumin.
Can I use meat instead?
Yes. Lamb is the traditional choice, but you would then need to cook it first. This vegetable version is quicker and fully plant based.
Is it vegan and gluten free?
Yes. All the ingredients are plant based and free from gluten.
More made with curry base sauce (onion and tomato)
Anda Curry (Punjabi Egg Curry)
DFNFVKeema Naan Pizza with Mint Yoghurt
EFNFAloo Baingan Masala (Potato and Aubergine Curry)
DFEFNFMushroom Bhuna with Peppers
DFEFNFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
