A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Rogan Josh - Jamie Oliver

Vegetable Rogan Josh

Rogan Josh is traditionally made with lamb or goat but this recipe has been given a vegetarian twist. 

Recipe from the book 30 Minute Meals by Jamie Oliver, but in my opinion, two vital ingredients are missing from his recipe.

Vegetable rogan josh Jamie Oliver recipe.
This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

With a rich tomato-based sauce infused with aromatic spices and veggies. Vegetable Rogan Josh is a feast for both the eyes and the taste buds.

Whether you're a seasoned Indian food connoisseur or someone just looking to spice up their meal plan, this dish is sure to go down well with the whole family.

And with its combination of bold flavours and healthy ingredients, it's a dish that you can feel good about enjoying again and again.

So why not give Vegetable Rogan Josh a try and discover the delicious world of Indian cuisine in a whole new way?

Missing ingredients in Jamie's Rogan Josh recipe!

Read on to find out two ingredients that in my opinion are missing from his recipe, you can thank me later!

I made this and Jamie's Lemon Pickle and Carrot Salad and both are seriously good.

According to Jamie when he cooks it on his Channel 4 television series all this can be done in 30 minutes.....having given it a go, I think not!

In my tiny little kitchen, it is impossible. 

Like most people who are cooking in their kitchen at home, you have to clear up as you go - Jamie doesn't since it's all for the television!

Anyway, 1 hour and 20 minutes later 😱 and having to clear up a bit as I went, I was ready to serve this delicious rogan josh 😀

Most of the time was spent trying to keep up with the book. Seriously, it's a bit of a nightmare!

The recipes are written as he cooks it on the television program and goes from the curry to the rice then back to the curry; it's like you are in a marathon.

You can buy Jamie Oliver's 30 Minute Meals in any good bookshop or over on Amazon.

How spicy is Rogan Josh?

Rogan Josh basically means 'red meat' and the colour comes from the tomatoes along with paprika and chilli powder.

It's not a hot curry so it can be enjoyed by those who do not like too much spice. 

I've rewritten the recipe so that now it's in some sort of order and should be easier to follow but I still don't think you'll do it in 30 minutes!

I say there are in fact two missing ingredients (one vital) that in my opinion, really should be included in this which are a tin of good quality tomatoes, and a good pinch of dried chilli flakes.

While the curry was kind of oaky but disappointing. I wasn't happy with it so I added a tin of good-quality tomatoes and an extra chilli to liven this curry up.

I find the Cirio brand is the best as the juice is thick and not watery at all.

Tin of Cirio tomatoes

When you try to follow the recipes in the book it does feel like you're in a race. 😕

I say pour yourself a nice glass of wine and just enjoy cooking. But of course, please drink responsibly.

Cooked basmati rice.

The rice came out perfectly too. I say Jamie's 30-Minute Meals is still a book worth buying.

By the way, if you're looking for more Jamie Oliver recipes, scroll to the bottom of my home page on this blog and click on the Celebrity Chef Recipes tag.

You'll find recipes by Gordon Ramsay, Rick Stein, Nigel Slater, Nigella Lawson and more.

Jamie Oliver's Vegetable Rogan Josh.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

vegetarian rogan josh, rogan josh jamie oliver, vegetable rogan josh
main, dinner, curry, Jamie Oliver
Yield: 4
Author: Jan Bennett
Vegetable Rogan Josh Jamie Oliver

Vegetable Rogan Josh Jamie Oliver

Although this is a Jamie Oliver recipe I did add a tin of tomatoes and extra chilli. Without them, the original recipe truly doesn't taste of very much.
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour


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 (cilantro)
  • ½ a 283g jar of Patak's Rogan Josh paste
  • 1 x 400g can of chickpeas - well drained
  • 1 x 400g tin of tomatoes and a pinch of dried chilli flakes; both are not mentioned in the book however, I think this recipe needs tomatoes and chilli for 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


The Curry
  1. Get all your ingredients and equipment ready. Fill and boil the kettle.
  2. Peel and slice the onions and add to a large lidded frying pan with a splash of water and a few good glugs of olive oil.
  3. 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 it in the fridge for another day.
  4. Quarter the neck lengthways, then slice it into 1cm chunks – no need to peel them, add to the pan.
  5. Trim the cauliflower and remove the outer leaves.
  6. 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.
  7. Crush in the unpeeled garlic (I peeled mine). Finely chop the coriander (stalks and all).
  8. Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.
  9. 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.
  10. Season and stir well, then put a lid on. Cook hard and fast, stirring occasionally.
  11. Take the lid off and decide if you need to adjust the consistency at this point.
  12. If so, you can add a generous splash of boiled water, depending on whether you want it drier or wetter.
  13. Or mash up some of the veg for different textures.
  14. Taste and add a pinch of salt, if needed, once everything is cooked, add the spinach and stir through.
The Rice
  1. Put the mug of rice into a medium saucepan with a glug of olive oil and a few cloves, then cover with 2 mugs of boiled water (use the same mug you used for the rice).
  2. Add a pinch of salt, then put the lid on and boil on medium heat for 7 minutes.
  3. 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.
  4. This will let it steam and will give you beautiful fluffy nutty rice.
To Serve
  1. Tip half the tub of yoghurt into a small bowl.
  2. Drizzle over a little extra virgin olive oil and take to the table. Transfer the rice and curry into large serving bowls.
  3. Spoon the remaining yoghurt over the curry, sprinkle with the rest of the coriander leaves and take both bowls to the table.
Did you make this recipe?
@aglugofoil #aglugofoil


  1. Looks good Jan. I haven't made anything from the book yet, but I am loving it and have a bunch of recipes earmarked!!!

  2. This looks amazing Jan! I'd never manage to get it done in 30 mins either; I'm notoriously slow at preparing!

  3. Hi Jan,
    I've done quite a few of his 30 minute meals and while they are all really tasty, I can't do it in the time allowed. He times just the cooking not getting his 30 minute head on or clearing up.. he probs had minions to do that for him...unfortunatly I don't!!! His midweek roast took me nearly 2 hours but I did use a different cut of beef as my budget couldn't stretch to fillet for the 6 of us!!
    Great looking curry tho... think I'll try this next! Check out the risotto photos on my blog, the spinach salad was fab!

  4. Hi Thanks for the follow:) Your recipes look delicious, and full of flavor. I host a monthly event were bloggers can show off their best or favorite recipes, it is called YBR. Please stop by and see if you would like to join us for the November installment that will be published at the end of November. Your blog is great !

  5. thanks for posting this recipe, i tried it after i saw it on the tv, and its not on his website anymore! its also really nice with prawns and if you use jalfrezi!!!

  6. Thanks Anon - sounds good! I did add a can of tomatoes as I said in this post and I think it really needed them. Great dish though - but not in 30 lol

  7. Hi thanks I have lent my book out so needed this tonight - but no mention of the spinach in the method!

  8. Thanks WLS - now sorted!

  9. It took an hour to prep. I did cook in 30 minutes. I did take your advice on the tomatoes. Next time i will cut up everything smaller and i didn't feel the chick peas were needed. This was a fantastic meal and everyone loved it. Thank you for sharing.

    1. Hi Unknown - Thank you so much for letting me know - so happy you all liked it.


I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.