Vegetarian Rogan Josh curry with clove rice, carrot salad with almonds and spicy lemon

Vegetarian Rogan Josh Curry with Clove Rice and Spicy Lemon Carrot Salad

If you are looking for a flavorful and nourishing recipe, this vegetarian Rogan Josh curry is the perfect choice. Packed with colorful vegetables, enticing spices, and aromas that will delight your senses, this dish is not just a meal, but a culinary experience. I will guide you step by step on how to prepare it, along with fragrant clove rice and a crunchy carrot salad, for a memorable lunch or dinner.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Ingredients

For the curry:
- 2 white onions, julienned
- 1/2 pumpkin, cut into large cubes
- 1 cauliflower, cut into large cubes
- 3-4 tablespoons Rogan Josh curry paste (the recipe for the paste can be found here)
- 1 chili, finely chopped
- 4 cloves of garlic, minced
- 1 can of canned chickpeas (about 400g), drained and rinsed
- 1 bunch of fresh coriander
- 1 bag of fresh spinach
- 2-3 tablespoons yogurt

For the rice:
- 1 cup of rice (preferably basmati)
- 2 cups of water
- Salt, to taste
- 1 tablespoon of canola oil
- 5-6 cloves

For the salad:
- 1 handful of almond flakes
- 6 carrots, grated
- A bunch of coriander, chopped
- 1 chili, chopped
- 1 piece of 2 cm fresh ginger, peeled and grated
- Salt, to taste
- Juice of 1/2 lemon
- 3 tablespoons oil

For the spicy lemon:
- 1 lemon, cut lengthwise into 8
- 1 tablespoon of oil
- 1/2 teaspoon black mustard seeds
- 1 teaspoon turmeric
- 1/2 teaspoon chili flakes

Preparation

Step 1: Cooking the curry
1. Start by heating 2-3 tablespoons of canola oil in a large pot over medium heat. Add the chopped onions and sauté for 5-7 minutes until they become translucent.
2. Add the cubed pumpkin and cauliflower, stirring well to coat them with oil. Let them sauté for 5 minutes.
3. Incorporate the Rogan Josh curry paste and mix everything well, allowing the flavors to develop for 2 minutes.
4. Add the chopped chili and minced garlic, stirring constantly to prevent sticking to the bottom of the pot.
5. Incorporate the drained chickpeas, then add water until halfway up the pot.
6. Add the coriander stems and half of the coriander leaves. Cover the pot with a lid and let the curry simmer on low heat for 15-20 minutes.

Step 2: Cooking the clove rice
1. In a separate pot, add 1 cup of rice, 2 cups of water, salt, and canola oil. Add the cloves and bring everything to a boil.
2. Once the water boils, reduce the heat to low and cover the pot with a lid. Let the rice simmer for 15-20 minutes, until it absorbs all the water and becomes fluffy.

Step 3: Preparing the carrot salad
1. In a dry skillet, toast the almond flakes over medium heat, stirring frequently, until golden (about 3-5 minutes). Remove them to a bowl and let them cool.
2. Grate the carrots and add them to a large bowl. Mix them with the chopped coriander, chili, grated ginger, salt, lemon juice, oil, and toasted almond flakes.

Step 4: Spicy lemon
1. In a separate skillet, heat the oil over high heat. Add the black mustard seeds, turmeric, and chili flakes. Wait a few seconds until the seeds start to pop.
2. Add the lemon wedges and fry everything for 10 seconds, stirring frequently. Transfer the mixture to a bowl and set aside.

Step 5: Finishing the curry
1. When the curry is ready, add the fresh spinach and lemon juice. Mix well and let it cook for another 2-3 minutes until the spinach wilts.

Serving
To serve, place a portion of fragrant clove rice on each plate. Add the vegetable curry on top and garnish with a few tablespoons of yogurt and fresh coriander leaves. Serve alongside the carrot salad and spicy lemon for a delicious contrast of flavors and textures.

Tips and variations
- Customization: You can add or substitute the vegetables in the curry with your favorites, such as carrots or peas.
- For more intensity: Add more chili or additional spices like cumin or ground coriander.
- Alternative serving: This curry pairs perfectly with naan or chapati for an even more authentic culinary experience.

Nutritional information
This recipe is rich in fiber, protein, and vitamins due to the vegetables and chickpeas. It is a nourishing meal that will provide you with the energy needed for an active day. Each serving contains approximately 350-400 calories, depending on the amounts of yogurt and oils used.

Frequently asked questions
- Can I use a different curry paste? Yes, but the flavor will vary. Rogan Josh is known for its rich and complex taste.
- Can the curry be made in advance? Yes, this curry keeps well and becomes even tastier the next day.
- How can I make the recipe vegan? Replace the yogurt with a plant-based yogurt to keep the recipe vegan.

This vegetarian Rogan Josh curry with clove rice and spicy lemon carrot salad is not just an easy recipe to prepare, but also an opportunity to explore flavors and textures that will delight your taste buds. So put on your apron and enjoy this culinary adventure!