This is the BOSH! boys' take on curry. It’s meant to be rustic. You can use different veg, if you like. Serve with naan bread or rice, or on its own for a lighter dish
After following a plant-based diet for three years, friends Henry Firth (right) and Ian Theasby claim to feel better than ever before. Their Facebook page, BOSH!, which shows how to cook vegan food, receives more than 20 million views a month, and their cookbook is the fastest selling of 2018.
See more of BOSH! ’s recipes
BOSH!
After following a plant-based diet for three years, friends Henry Firth (right) and Ian Theasby claim to feel better than ever before. Their Facebook page, BOSH!, which shows how to cook vegan food, receives more than 20 million views a month, and their cookbook is the fastest selling of 2018.
See more of BOSH! ’s recipes
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Ingredients
3 red chillies
4 garlic cloves, peeled
4cm-piece root ginger, peeled
1 tbsp tomato purée
3 tbsp vegetable oil
1 large aubergine, cut into 3cm chunks
4 green cardamom pods
6 black peppercorns
1 bay leaf
1.5cm cinnamon stick
1 onion, finely chopped
1 tsp sugar
1 tsp ground cumin
2 tsp ground coriander
100g dairy-free coconut yogurt
a large pinch of garam masala
a handful of chopped coriander, to serve
a handful of desiccated coconut flakes, to serve
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Leftovers keep for 2-3 days in the fridge.
Rip the stems from 2 of the chillies, removing the seeds, too, if you prefer a milder sauce, and put them in a liquidiser with the garlic, ginger, tomato purée and 60ml water. Blend to a smooth paste (add more water if needed).
Add 2 tablespoons of oil to a large frying pan. Cook the aubergine over a medium heat for about 10-15 minutes, turning regularly, until well browned. Meanwhile, crush the cardamom pods with a mortar and pestle to release the seeds (or use the end of a rolling pin). Discard the shells.
Tip the aubergine onto a plate and set aside. Add the remaining oil to a large saucepan, along with the cardamom, peppercorns, bay leaf and cinnamon, and fry for 2 minutes. Add the onion and sugar. Reduce the heat to medium and sauté for 10-15 minutes, stirring occasionally, until softened (add a splash more oil to the pan if the onions begin to stick).
Add the blended paste to the pan with the ground cumin and coriander and mix together well. Fry for 5 minutes, stirring regularly. Add the aubergine and stir well. Mix in the coconut yogurt (if it’s too thick, add a little water to loosen – you want a thick, gravy-like consistency). Cover and cook for 5 minutes.
Rip the stem from the remaining chilli (remove the seeds if you prefer a milder flavour), then slice finely. Taste the curry and season with garam masala and salt, as necessary. Serve sprinkled with coriander, coconut flakes and the sliced chilli.
Recipe adapted from BOSH! by Henry Firth and Ian Theasby (HQ, £20).
I love Indian curry, but so many contain cream meaning I can't have them! The creamy coconut is not traditionally used in Rogan Josh but makes a delicious contrast to the spices. This recipe for a Rogan Josh style curry has no dairy or gluten.
It's not a creamy sauce that amps up the fat-o-meter in this dish. It's the meat. Depending on the cut, lamb can have anywhere from 15 to 25 grams of fat in a 3-ounce portion.
A vegan diet excludes all animal products, including dairy, eggs, meat, and fish, whereas a dairy-free diet bans all milk products but not necessarily any other animal products. While all vegan foods are inherently dairy-free, not all dairy-free foods are vegan.
Rogan Josh is an Indian curry characterized by a thick, delicious red sauce with delicate meat. In Persian, "Rogan" means clarified butter or oil, or "red" in Hindi, and "josh" denotes passion – fiery or hot, therefore, this meal is all about cooking in an oil-based sauce with high heat.
Rogan, pronounced as “roughan” means “oil or ghee” in Persian, while in Urdu, it may mean “brown or red”. On the other hand, “Josh” (jus) refers “to braise” or “stew”. Other meaning may be the intense heat. So Rogan josh may mean one that is “stewed or braised in ghee”.
The sauce should be reduced to a thick gravy and the mutton is tender. Remove from heat and garnish with chopped cilantro Serve this Rogan Josh with basmati rice or fresh naan.
So, 'Rogan Ghosht' (the alternative to Rogan Josh) translates as 'red meat' which also makes sense. As the dish is still referred to as both Rogan Josh and Rogan Ghosht, it's really difficult to know which is the original!
The content of the curry and style of preparation vary by region. Most curries are water-based, with occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and are eaten along with steamed rice and a variety of Indian breads.
Curry Powder does not contain milk and should be safe for those with a milk allergy. Fig's dietitian team reviewed this note on curry powder. Check if other ingredients have dairy instantly with the Fig app.
Thai curries rely on coconut milk as the main liquid to elongate the curry and give it a light velvety texture and soup-like consistency. On the contrary, coconut milk is rarely used in Indian cuisine and they usually opt for yogurt, cream or just a little water instead.
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Prep time: 20 mins
