Rogan Josh from Jamie's 30 Minute Meals

Last night I had a go at making one of Jamie's 30 Minute Meals from his latest book. I made the vegetable Rogan Josh curry, with his Lemon Pickle and Carrot Salad.

It can be done or so it seems - as you see Jamie do it on his Channel 4 television series to accompany his book.

However, in my tiny little kitchen, it is impossible. The only reason I must point out is that I have to clear up as I go, or I'd seriously have nowhere to move. An hour and 20 minutes later I was ready to serve!

The only thing I added to this recipe was a tin of tomatoes and a pinch of dried chilli flakes. I must say it really was a very tasty curry, but I personally felt it really did need the tomatoes and extra chilli.



The rice came out perfectly too. Jamie's 30 Minute Meals really is a book worth buying.

Yield: 4-6Author: Jan Bennett

Rogan Josh from Jamie's 30 Minute Meals

I added a tin of tomatoes and a pinch of dried chilli flakes.
I must say it really was a very tasty curry, but I personally felt it really needed the tomatoes and extra chilli.

ingredients:

For the curry:

2 onions

1 medium butternut squash

1 small cauliflower

1 fresh red chilli (optional)

4 cloves of garlic

A bunch of fresh coriander

½ a 283g jar of Patak's Rogan Josh paste

1 x 400g tin of chickpeas - drained

1 x 400g tin of tomatoes and a pinch of dried chilli flakes (not mentioned in the book but I think this recipe needs tomatoes and more heat)

100g pre-washed baby spinach

1 x 500g tub of natural yoghurt

For the rice:

1 mug of Basmati rice

A few whole cloves 

Extra virgin olive oil

Sea salt and black pepper

instructions

Get all your ingredients and equipment ready.  Fill and boil the kettle.

Curry: 

Peel and slice the onions and add to a large lidded frying pan with a splash of water and a few good lugs of olive oil. Carefully cut the butternut squash in half across the middle (for speed I’m only using the seedless neck), wrap up the base and put in the fridge for another day. Quarter the neck length-ways, then slice it into 1cm chunks – no need to peel them. Add to the pan. Trim the cauliflower and remove the outer leaves.

Cut it into bite-sized chunks, and throw them into the pan. If you want some extra heat, slice up the chilli and add it now.  Crush in the unpeeled garlic (I peeled mine).  Finely chop the coriander (stalks and all).  Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.  Add the Rogan Josh paste and the tin of chickpeas. **At this point I added a tin of tomatoes and a pinch of dried chilli flakes.

Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.

Rice:  

Put the mug of rice into a medium saucepan with a lug of olive oil and a few cloves, then cover with 2 mugs of boiled water (use the same mug you used for the rice). Add a pinch of salt, then put the lid on and boil on medium heat for 7 minutes. 

Curry:  

Check and add a splash of water if it looks a bit dry. Stir, then replace the lid. 

Rice:  

By now the 7 minutes should be up, so take the rice off the heat and leave it to sit with the lid on for 7 minutes. This will let it steam and will give you beautiful fluffy nutty rice.

Curry:  

Take the lid off. Do you need to adjust the consistency at this point?  If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter.  Or mash up some of the veg for different textures. Taste and add a pinch of salt, if needed, then add the spinach and stir through.

To serve:  Tip half the tub of yoghurt into a small bowl.  Drizzle over a little extra virgin olive oil and take to the table.  Transfer the rice and curry into large serving bowls.  Spoon the remaining yoghurt over the curry, sprinkle with the rest of the coriander leaves and take both bowls to the table.

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