Roasted cauliflower rogan josh

Name: Roasted cauliflower rogan josh
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 2 heads Essential Cauliflower, chopped into large florets, keep the healthy-looking leaves; 4 tbsp sunflower oil; 1 onion, thinly sliced; 180 g jar rogan josh paste; 400 g can Essential Chopped Tomatoes; 400 g can Chickpeas In Water, drained; 1 tsp caster sugar; 200 g Essential Long Grain Rice; 25 g pack coriander, leaves roughly chopped

Who doesn’t love a good rogan? Made with our heady, tomato-based spice paste it’s easy to make this veggie version at home.

4 out of 5 stars(5) Rate this recipe

VeganVegetarianHealthyHigh fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 heads Essential Cauliflower, chopped into large florets, keep the healthy-looking leaves
4 tbsp sunflower oil
1 onion, thinly sliced
180g jar rogan josh paste
400g can Essential Chopped Tomatoes
400g can Chickpeas In Water, drained
1 tsp caster sugar
200g Essential Long Grain Rice
25g pack coriander, leaves roughly chopped

Preheat the oven to 200°C, gas mark 6. Spread the cauliflower and leaves out in a single layer over a large baking tray, or 2 trays if necessary. Drizzle with 2 tbsp oil, then toss to coat. Season well, then roast for 35-40 minutes, turning once, until dark golden in places.
Meanwhile, heat the remaining 2 tbsp oil in a large casserole or deep, heavy-based pan and fry the onion over a medium-high heat for 8-10 minutes, stirring often, until soft and beginning to colour. Add the curry paste and cook, stirring, for 5 minutes, until the paste begins to split away from the oil.
Add the tomatoes, chickpeas and caster sugar with 1L water and bring to a simmer. Bubble for 10 minutes until slightly thickened. Set aside if necessary. Cook the rice according to pack instructions.
Tip the cooked cauliflower florets into the curry and simmer for 10 minutes more until tender, stirring gently occasionally – try not to disturb the florets too much. Season well, then stir in the roasted cauliflower leaves and most of the coriander. Divide the rice and the curry between wide bowls, then top with the remaining coriander to serve.

Cook’s tip

Roasting intensifies the flavour of cauliflower, bringing out sweet, earthiness with no hint of sogginess. This curry would also be delicious made with chunks of roasted squash, or a mix of the two.

Typical values per serving when made using specific products in recipe