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
Medium
Serves Four
Nothing beats the warmth of a traditional Indian curry
Ingredients
| Vegetable oil | 125ml |
| Garlic (chopped finely) | 4 cloves |
| Fresh green chillies (chopped finely) | 3 |
| Fresh ginger (grated) | 2.5cm |
| Poppy seeds | 1 teaspoon |
| Ground cinnamon | 1 or 1 teaspoon |
| Cardamon pod | 2 |
| Ground cloves | 2 |
| Ground coriander seeds | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Vegan plain yoghurt | 250 ml |
| Turmeric | 1/2 teaspoon |
| Chilli powder | 1/2 teaspoon |
| Red lentils | 1 1/2 cups |
| Boiled water | 4 1/2 cups |
| Vegetable stock | 1 cube or 1 teaspoon |
| Fresh green pepper chopped length ways | 2 |
| Aubergine chopped into large chunks | 1 medium |
| Chopped tinned tomatoes | 1 tin |
Method
| 1 | Heat 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. |
| 2 | Remove 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. |
| 3 | Add the lentils, water and vegetable stock to a pot and cook for 10 minutes |
| 4 | Add the chopped tomatoes, peppers and aubergine and the yoghurt spice mixture. Cook for a further 10 minutes stirring occasionally. |
| 5 | Leave in the pot with the lid on for 15 minutes and serve with rice |