35min 2 ppl
Mushroom and Turnip Rogan Josh
55 minutes
2 people
Medium
55 min · 12 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 16g
Carbs 38g
Fats 12g
About this dish
Earthy chestnut mushrooms and sweet turnip cubes take on the deep Kashmiri rogan josh spice blend beautifully — intensely flavoured, boldly coloured, and entirely plant-based.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Chestnut Mushroomshalved or quartered if large250 g
- Turnipsmedium, peeled and cut into 3cm chunks1.5
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated12 g
- Fresh Corianderto serve0.5 handful
Tins & Jars
- Tomato Purée1 tbsp
- Vegetable Stock100 ml
Dried Goods
- Brown Lentilstinned, drained and rinsed200 g
Spices & Seasonings
- Dried Kashmiri Chilliesdeseeded and soaked in warm water for 20 minutes then drained2.5
- Bay Leaves1
- Green Cardamom Podslightly crushed2
- Cinnamon Stick0.5
- Cloves1.5
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.75 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.5 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- large frying pan
- large heavy pan with lid
- small blender
- chef's knife
- chopping board
- fine grater
- wooden spoon
- measuring spoons
Method
1
Deseed the Kashmiri chillies and soak them in warm water for 20 minutes, then drain.
Approx. 20 minutes
2
Peel the turnips and cut into 3cm chunks. Halve or quarter the mushrooms. Finely dice the onion. Mince the garlic and grate the ginger. Drain and rinse the lentils.
Approx. 10 minutes
3
Blend the soaked Kashmiri chillies with 1.5 tbsp water to form a smooth paste. Set aside.
Approx. 2 minutes
4
Heat 1 tbsp vegetable oil in a large frying pan over high heat. Add the mushrooms in a single layer and cook for 6–8 minutes without stirring until golden. Season with a pinch of salt. Transfer to a plate.
Approx. 8 minutes
5
Heat the remaining 0.5 tbsp oil in a large heavy pan over medium heat. Add the onion, bay leaves, cardamom pods, cinnamon stick, cloves, and cumin seeds. Cook for 12 minutes until the onion is deep golden.
Approx. 12 minutes
6
Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
7
Stir in the tomato purée and Kashmiri chilli paste. Cook for 3 minutes.
Approx. 3 minutes
8
Add the ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Stir for 1 minute.
Approx. 1 minutes
9
Add the turnip chunks, lentils, and vegetable stock. Stir well. Bring to a simmer, cover, and cook for 20 minutes until the turnips are tender.
Approx. 20 minutes
10
Add the golden mushrooms and stir to combine. Simmer uncovered for 5 minutes.
Approx. 5 minutes
11
Stir in the garam masala. Season with salt to taste.
Approx. 1 minutes
12
Serve garnished with fresh coriander.
Approx. 1 minutes
