Chickpea & tofu rogan josh

This is a great vegetarian version of a previous recipe on my blog.

Great served with rice, naan or flatbread.

Serves 4


For the paste:

  • 2 red bell peppers (de seeded/stalked and sliced in half length ways
  • Olive oil
  • 1 tablespoon coconut oil
  • Thumb sized piece of ginger (peeled and grated)
  • 3 garlic cloves (peeled)
  • 2 tablespoons tomato puree
  • small bunch of coriander
  • 1 teaspoon turmeric
  • 2 teaspoon smoked paprika
  • 2 teaspoons garam Marsala
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 tsp ground cinnamon
  • 2 teaspoons balsamic vinegar

For the curry:

  • 1 onion (peeled and chopped)
  • 280g tofu (cut into cubes)
  • 1 fresh chilli (finely chopped)
  • A small bunch of coriander (finely chopped)
  • 4 bay leaves
  • 1 tin of chopped tomatoes
  • 1 tin of chickpeas
  • 2 carrots (sliced)
  • 400ml of water
  • 2 handfuls of red lentils
  • 2 cardamom pods
  • Handful of kale
  • Salt & pepper (to taste)


Heat the oven to 200 degrees. Place the peppers onto a baking tray, drizzle with a little olive oil and bake for around 10 – 15 minutes. The edges should be slightly charred.

Place the peppers into a food processor with the rest of the paste ingredients, and blitz well.

Heat some oil in a large pan and add the onion, tofu and chilli.

Cook for a few minutes and add the paste.

Add the rest of the ingredients, apart from the kale and cook for about 45 minutes.

Remove the bay leaves and cardamom pods and add the kale. Mix well and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s