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Recipe: Mushroom Rogan Josh

Gluten free
Vegan
Dairy free
20 mins

Method

Rogan Josh is a tomato-based curry where all the tomatoes are ordinarily fried, while lamb or chicken braised in ghee is usually the protein element. We take the frying and braising out of the equation to lower the calorie content and use vitamin-D rich mushrooms to give it a vegan twist.

Chopped coriander, pungent garlic, peppery ginger and critically paprika/ red chillies combine in the rich sauce to give umami in abundance, while our Indian Gravy and Tomato Fondue add a nutritionally packed flavoursome punch.

  1. Cut the tomatoes lengthways into quarters
  2. Grill to slightly caramelise flesh and skins
  3. Set aside
  4. Heat the coconut oil in thick bottom pan
  5. Chop the mushrooms into quarters and fry until brown and all the water is evaporated
  6. Add the Asian Paste, smoked paprika and chillies
  7. Cook for 3-5 minutes, then add the Indian Gravy and Tomato Fondue
  8. Bring to a gentle simmer for 8-10 minutes.
  9. Add the chopped spinach (if using) and coriander
  10. Fold in the tomatoes and heat through before serving
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Ingredients

600g/21oz chestnut mushrooms 300g/11oz BB Indian Gravy 150g/5oz BB Tomato Fondue or passata 150g/5oz ripe vine tomatoes 50g/1.8oz BB Asian Paste 50g/1.8oz chopped coriander 30g/1oz diced red chillies (leave seeds in for more heat) 3tsp coconut oil 2tsp smoked paprika 2tsp salt 100g/4oz wilted spinach (optional)
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Nutrition per serving

Serves 2
450 kcals
24g fats
39g carbs
20g protein

Jarred tomato fondue

BB Tomato Fondue

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BB Indian Gravy

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BB Asian Paste

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