For the rogan josh paste
- 3 cloves garlic, peeled and chopped
- 3cm piece fresh ginger, peeled and chopped
- 1 tsp hot chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp paprika
- 40g tomato purée
- 2 tsp vegetable oil
for the main curry
- 400g pumpkin, peeled and cut into 2cm dice
- 2 tbsp vegetable oil
- 1 large onion
- 400g vine tomatoes, seeded and chopped
- 6 green cardamom, bashed to break the shells
- 1 cinnamon stick
- 300ml low-sodium vegetable stock
- 200g paneer, cut into 2cm chunks
- 150g tenderstem broccoli, cut in half lengthways
- To prepare the curry paste, place the ingredients into a small food processor with 3 tbsp water. Blend for a few seconds until smooth.
- Heat 1 tbsp oil in a large pan, add the pumpkin and fry gently for 6-8 minutes until beginning to soften.
- Meanwhile peel and halve the onion then thinly slice. Roughly chop each tomato into about 6 wedges.
- Add the onion, to the pan and fry for 5 minutes until soft and golden then stir in the curry paste and cook for a minute. Add the cardamom, cinnamon stick and tomatoes and cook over a medium heat for a further 5 minutes.
- Pour in the vegetable stock, bring to the boil then cover and simmer for 15 minutes until the pumpkin is cooked and the tomatoes have softened.
- Heat the remaining oil in a non-stick frying pan. Add the paneer and fry until it is golden on all sides. When cooked add the paneer to the pan with the rogan josh sauce.
- Put the pan you used for the paneer back on the heat and add another drizzle of oil then fry the broccoli for 5 minutes until charred. Add a splash of water if the pan looks dry.
- Stir the broccoli through the sauce then serve the curry in bowls with basmati rice.
Nutrition per serving
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