VEGETARIAN ROGAN JOSH

August 13, 2018

INGREDIENTS 

350 g diced butternut

300 g cauliflower florets

410 g can chickpeas, drained and dried

Sour cream or double cream yoghurt

Fresh coriander

Salt and black pepper

Canola or sunflower oil

DENNY Rogan Josh Curry Sauce

 

METHOD

Cook the butternut until just soft. Drain and set aside. Cook the cauliflower until just soft and set aside. Heat a little oil in a pan and fry the chickpeas briefly. Add the curry sauce and the cooked vegetables and mix gently.  Heat through. Spoon sour cream or yoghurt on top and sprinkle with coriander. Serve with rotis or naan bread.

 

|Serves 4 – 6|

 

 

 

 

 

 

 

 

 

 

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