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  • Michelle

Vegetable Roganjosh Curry

So I had a windfall week yesterday, a box of beautiful swiss brown mushrooms for $10 and 1/3 of a cauliflower for free (love the free veg). It has been an absolutely crazy week and a crazy day of uni assessments so I decided to make this very simple cheats curry so that I would have something nutritious to eat at the end of it all.

Oo yes, that looks as good as it tasted. MMMMMM. Okay, here we go.


1 small brown onion, diced

1 tsp olive oil

1 carrot, cut into quarters lengthways and sliced

2 celery sticks, sliced

20 button mushrooms (these are swiss brown), quartered

1/3 (or a half) cauliflower, split into largeish florets

450g jar Pataks Rogan josh curry sauce

1/2 cup water

200ml carton coconut cream (or half a can well shaken)

125g can four bean mix, rinsed and drained

2 tablespoons red lentils

herbs and toasted almonds for garnish

Saute the onion, carrot and celery in the olive oil in a medium pot, when that is all softened and fragrant tip in the curry sauce, water and coconut cream, then add the mushrooms and cauliflower.

Yes, that is one of my big plates, yes, it looks like a lot, trust me, it will cook down, you need this much.

Give it all a good stir, bring to the boil, turn down the heat and simmer for 20 minutes, stir in the four bean mix and the orange lentils (these will thicken the sauce, if it becomes too thick you can add a little more water), simmer for another 15 minutes, serve with rice or quinoa (as pictured), toasted almonds (or mixed seeds, I let Mr T choose and he chose nuts instead of seeds) and shredded herbs.

Just a lovely, simple meal, and because the curry sauce comes in a jar incredibly little effort to prepare.


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