Rogan josh is a popular takeaway dish in the UK, it is also known as Roghan ghosht or Rogan josh. The recipe originates from the Persian or Kashmiri region and is typically made with lamb. Today I will be making a vegan version with soy medallions as they stay tender and juicy. This recipe is a great alternative to a takeaway and ideal for sharing. I hope you enjoy my vegan Rogan josh! Please note that this recipe is suitable for up to 6 people, feel free to half the ingredients if you are making this dish for less people.
- 160g soy medallions.
- 2 red peppers.
- 60g peas (optional).
- 100g baby spinach (optional).
- 2 medium carrots.
- 1-2 onions.
- 15g ginger.
- 4-5 cloves of garlic.
- 680g tomato sauce.
- 3 tbsp soy sauce.
- 2 tbsp tomato puree
- 6 tbsp vegan yogurt.
- 1 tbsp of sugar.
For the spice mix:
Note: if you want to enhance the flavours toast and grind your own spices.
- 2 tsp of cumin powder.
- 1 tsp coriander powder.
- 1tsp chilli powder.
- 2 tsp Garam masala.
- 1 tsp paprika (not smoked).
- 1/2 tsp turmeric.
- 2 tsp curry powder.
- First, hydrate the soy medallions by submerging them in hot water or vegetable stock. Note: let them hydrate for at least 20 minutes.
- Whilst the medallions hydrate prep the vegetables by mincing the garlic and ginger. Then, dice the onions, carrots and peppers into small pieces.
- Next, measure out the spice mix and combined them in a small bowl.
- Once the medallions are hydrated squeeze out the excess water and cut them into bite-size pieces. Sprinkle a teaspoon of the spice mix over the medallions with a drizzle of oil and soy sauce.
- Next, heat up a deep pan on medium-high heat. Add 3 tablespoons of vegetable oil to the pan along with the spice mix (we want to cook the spices to release their flavours). Note: this should take 1-2 minutes, but keep an eye on the spices because you don’t want them to burn.
- Now turn the heat down to medium, add the onions, garlic and ginger to the spices; sprinkle some salt on them and allow them to fry for 2 minutes stirring regularly. After 2 minutes add the peppers and carrots and fry for another minute. Note: add more oil if necessary.
- Then, add the medallions to the pan along with the soy sauce (this gives the medallions a “meatier” flavour). Fry them until they brown slightly.
- Next, add the tomato sauce to the pan. Fill up the tomato sauce can/jar with water (shake it slightly) and pour it into the pot along with the tomato puree.
- Then, give the pot a good stir and allow the curry to cook for 25 minutes. Note: turn it down if the bubbles are too vigorous and stir regularly.
- After 25 minutes you should taste the curry and season it to taste. Add the sugar and the spinach/peas. Allow it to continue to cook for another 5 minutes on low-medium heat.
- Finally, finish it off by adding the yogurt and fresh herbs such as coriander. Serve it with roti, onion bhajis or rice. Check out my Mango Chutney recipe here.