Root vegetable rogan josh

Name: Root vegetable rogan josh
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium potatoes; 300 g carrots; 350 g pack turnips; 1 large parsnip; 4 tbsp rapeseed oil; 2 cardamom pods; 4 whole cloves; 1 cinnamon stick; 1 tsp table salt; 1 tbsp ground ginger; 1 tsp fennel seeds; 2 tbsp Cooks’ Ingredients Deggi Mirch Spice Blend; 2 tbsp Essential Natural Greek Style Yogurt, at room temperature; Cooked rice, to serve; Poppadoms, to serve

This is a Kashmiri dish from Mallika Basu, and the original bears no resemblance to versions served in curry houses. It’s name relates to the vibrant red colour and the stewing method used in this recipe.

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VegetarianHealthyLow in saturated fatHigh fibre2 of your 5 a day7 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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2 medium potatoes
300g carrots
350g pack turnips
1 large parsnip
4 tbsp rapeseed oil
2 cardamom pods
4 whole cloves
1 cinnamon stick
1 tsp table salt
1 tbsp ground ginger
1 tsp fennel seeds
2 tbsp Cooks’ Ingredients Deggi Mirch Spice Blend
2 tbsp Essential Natural Greek Style Yogurt, at room temperature
Cooked rice, to serve
Poppadoms, to serve

If possible, make this the day before. Peel and cut the potatoes, carrots, turnips and parsnip into even-sized cubes, about 3-4cm across.
Warm the oil over a high heat in a large wok or sauté pan with a lid. Add the whole spices and sizzle for about 30 seconds. Add the vegetables one by one, stirring quickly to seal them. Add the potatoes first, then the carrots, turnips and parsnips. Add the salt and mix well.
Reduce the heat to medium and mix in the ginger, fennel and deggi mirch with a splash of hot water – stir well to prevent the spices from burning. Cover with 400-500ml hot water, put the lid on and cook for 10-15 minutes, until the vegetables are soft but still hold their shape.
Remove the pan from the heat, cool slightly for 5 minutes, then return to a low heat and gradually mix in the yogurt, a spoonful at a time. Leave the curry to simmer for 5 minutes with the lid off, until the red oil rises to the surface. Season to taste.
Serve with rice and poppadoms. This is a great make-ahead recipe, as it tastes even better the next day – leave to cool completely, then cover and chill in the fridge. Reheat gently and thoroughly until piping hot and cook the rice at the same time.

Cook’s tip

Cold-pressed rapeseed oil mimics traditionally used mustard oil well, but if you don’t have it, try sunflower or any neutral cooking oil with a pinch of mustard powder.

Typical values per serving (excluding rice and poppadoms) when made using specific products in recipe