Eggplant & Potato Rogan Josh

Eggplant & Potato Rogan Josh

(Serves 4)


1 large potato, cut into bite sized pieces

1 sweet potato, cut into bite size pieces

1 large eggplant, cut into large chunks

1 handful of snow peas, roughly chopped

1 onion, finely sliced

2 garlic cloves, sliced

1 tbsp grated ginger, grated

4 cardamom pods, seeds only

½ tsp fennel seeds

½ tsp black pepper

½ tsp chilli powder (optional)

¼ tsp turmeric

1 small bay leaf

1 cinnamon stick

3 litres of vegetable stock

salt to taste

juice of ½ a lemon

a few fresh coriander leaves

2 cups cooked brown rice to serve


Place the cardamon seeds, fennel seeds, cloves and black pepper into a mortar and pestle and pound all of the spices into a fine powder.

Heat a wok over a high heat, add the onion and garlic and fry until soft and golden. Add the clove and cardamom mixture, chilli powder, cumin and

turmeric powders. Add some water

and stir. Add a small bay leaf and add the cinnamon stick. Add the eggplant, the sweet potato and the potatoes to

the wok and mix well.

Add 3 litres of vegetable stock, the grated ginger and stir. Add the raw

sugar, cover with a lid and bring to the boil and simmer until the vegetables

are soft. After cooking for 15 minutes, remove the lid stir and test to see if the potatoes are soft. Add the snow peas. Turn off the heat and stir.

Season with salt to taste and squeeze in the juice of half a lemon and stir. Top with some fresh coriander and serve with cooked brown rice.

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