Easy Vegan Jackfruit Rogan Josh

Have you been celebrating summer in true Kiwi style with plenty of easy to throw together food on the BBQ, and now feeling the need to go easy on your digestive system with a lighter plant-based meal? If you’re looking for inspiration for a meat free meal then try this totally delicious vegan alternative to Lamb Rogan Josh.

In this recipe Tess from Eden Vegan has swapped out lamb for jackfruit which takes on all the delicious spices and flavours of the traditional Indian dish.

From Tess …

My Vegan twist on the classic lamb rogan josh recipe, in half the time! I’ve veganised the most popular lamb rogan josh recipe to prove you don’t need meat for this delicious dish. Swapping in Jackfruit is a super simple way to make this dish 100% plant-based! The tender jackfruit pieces soak up all the aromatic spices and flavours, creating a sensational experience – while keeping it authentic to the incredible Indian dish. Make the below recipe this winter, and taste test it for yourself!

Easy Vegan Jackfruit Rogan Josh

Ingredients:

1 Tbsp vegan butter
1 tsp each cinnamon and cardamom
1 large onion, finely chopped
3 cloves garlic, crushed
1 tsp ginger, crushed
4 Tbsp tomato paste
1 can of jackfruit, shredded
1 1/2 cups veggie stock
1/2 cup coconut yoghurt

Spice Mix:

2 tbsp paprika
1 Tbsp ground coriander
1 Tbsp ground cumin
2 tsp turmeric powder
1/4 tsp nutmeg
1 tsp garam marsala

To serve:

coconut yoghurt
fresh coriander
basmati rice

Method:

Cook rice as you usually would.

In a large pan, melt vegan butter, cinnamon and cardamon.

Add onion and saute until golden. Add the garlic and ginger, and cook for another minute. Stir in the spice mix and fry for 20 seconds.

Mix in the tomato paste, a pinch of salt, before adding veggie stock.

Stir through jackfruit and bring to a simmer.

Place lid on and adjust heat to low or medium-low so it’s simmering gently.

Cook for 20 minutes giving it an occasional stir.

Stir in the coconut yoghurt. Cook for another few minutes.

Serve with basmati rice, sprinkled with fresh coriander.

Click here to watch Tess’s recipe video on Instagram

Hot off the press! Tess Eden’s new cook book ‘Eden Vegan: Plant-based recipes for every day’ has just been released this summer. As well as over one hundred recipes for easy vegan dishes using common whole-food ingredients, Tess shares her tips for going vegan including what plant-based essentials to have on hand in your kitchen. Whether you’re looking to make the transition to a completely vegan lifestyle, or just keen to eat more plants, this fabulous book would be a valuable resource to help you on your way.

Find out more about what’s inside Tess’s book, or to order yourself a copy here.