rogan josh curry paste, we used Patak’s, see intro
200g
cauliflower florets
400g
mix of diced butternut squash and sweet potato
400g
tin chickpeas, drained and rinsed
2
x 400g tins chopped tomatoes
2Tbsp.
lime pickle, plus optional extra to serve
Large handful coriander, roughly chopped
To serve, optional
Poppadums
Rice
Directions
Step 1For the curry, heat the oil in a large deep frying pan (that has a lid) over medium heat and cook the onion for 10min, until softened. Stir in the garlic and curry paste and cook for 2min, until fragrant.
Step 2Stir in the vegetables, chickpeas, chopped tomatoes and 200ml water. Bring to the boil, cover, then decrease the heat to low and simmer for 25min, or until the vegetables are tender.
Step 3Stir in the lime pickle, 1/2tsp salt and plenty of freshly ground black pepper. Check seasoning. Sprinkle over the coriander. Serve with poppadoms and/or rice, if you like.
Per serving:
Calories: 277
Protein: 10h
Total fat: 7g
Saturates: 1g
Carbs: 39g
Total sugars: 17g
Fibre: 10g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
