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My ‘Signature’ Quick Rogan Josh Recipe + How You Can WIN £50!

My ‘Signature’ Quick Rogan Josh Recipe + How You Can WIN £50!

I was recently asked by Sainsbury’s as part of their ‘Kitchen Heroes’ competition for my signature dish and kitchen cupboard hero ingredient. At first I struggled to come up with a signature dish as I love variety and cook so many different dishes across many cuisines, it’s often months before I repeat a dish.

The store cupboard ingredient is easy though, it’s definitely tinned chickpeas, I always have them in the cupboard and use them in so many different ways from soups to salads to tagines and of course for making falafels. Something else I love them in are curries, often instead of meat. So my ‘signature dish’ which includes my store cupboard staple is *drumroll* Quick & Easy Vegetable Rogan Josh. The remaining contents of the curry often varies depending on what else I have in but this particular version is one of my absolute favourites.

You Can WIN £50

You can find the recipe for my signature dish below and Sainsbury’s are offering you the chance to win a £50 voucher by creating your own signature dish and posting the recipe online. Leave a link to your recipe in a comment on this post using the form below or tweet it to me at @FoodGeekUK and i’ll pass them onto the Sainsbury’s team who will pick the best. Not only will the winner receive a £50 voucher but also your recipe will be put to a public vote on the Sainsbury’s Facebook page which has over 600,000 fans! The competition ends at midnight on Tuesday 14th May so be quick!

Quick & Easy Vegetable Rogan Josh Recipe

Here’s the recipe for my quick Rogan Josh, I usually like to make my own curry pastes and often use this Jamie Oliver recipe but as I had no red peppers I used a jar of paste I had in the cupboard, it still tastes great.

Ingredients:Ingredients

  • 1tbsp olive oil
  • 1 onion
  • 1 red chilli
  • 2 cloves garlic
  • 3cm piece of ginger
  • 3tbsp Rogan Josh curry paste
  • 1 tin chopped tomatos
  • 1 tin chickpeas
  • Salt
  • Pepper
  • 200g baby spinach
  • 1/2 bunch fresh corriander
  • 4tbsp natural yoghurt

Method:

1. Peel & quarter onion, peel & roughly chop ginger, peel garlic, pick coriander leaves from stalks, half the red chilli (deseed if you don’t like it hot) keeping one half intact and roughly chopping the other.

2. Blitz the onion, ginger, garlic, intact half of the red chilli and coriander stalks (save the leaves for later) in a blender or food processor.

Make Puree In Blender

3. Heat the olive oil in a pan over a medium heat and then add the puree. Cook for 5 minutes to soften slightly.

4. Add the curry paste and roughly chopped red chilli. Cook for another few minutes.

5. Add the tin of chopped tomatoes and the chickpeas with their water. Bring to the boil and then reduce heat slightly and leave on a fast simmer for around 30 minutes, stirring regularly until the sauce thickens.

Add Tomatoes & Chickpeas

6. Season well with salt & pepper then add the spinach and cook for a few minutes until the spinach has just wilted.

Add Spinach

7. Serve topped with natural yoghurt and your coriander leaves. It’s great with rice and/or Indian breads such as naan or chapattis.

Serve With Rice?
Add Yoghurt & Coriander

* Don’t forget your chance to win £50. Just post your own signature dish and send me the link either via the comment form below or on Twitter. *

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11 comments

  1. Great competition – and a lovely site. You weren’t on my radar before, but you are now. I’ll subscribe by email. Meanwhile, here is my entry for the competition – it’s one of the most popular on my blog: Japanese Chicken Katsu Curry http://reluctanthousedad.com/2013/04/29/japanese-chicken-katsu-curry/

  2. Thanks for your kind words and for your entry.

    Your curry looks amazing and i’ll definitely be making it myself!

  3. Hi there, thanks for stopping by my blog earlier and glad you liked my Blueberry and lemon drizzle recipe :-)

    So I shall link you to my very popular recipe and it is using three of my favourite store cupboard heroes tinned toms, tortilla wraps and tinned kidney beans. Tortilla & Chilli layer http://overacuppa.co.uk/tortilla-chilli-layer-recipe/

    Hope you like it – Ali :-)

  4. Your rogan josh recipe looks amazing and just the thing as Im not eating meat this month!

    Here’s a link to my signature recipe – a seasonal soup using lots of wild garlic http://soup-tuesday.blogspot.co.uk/2012/03/wild-garlic-and-chorizo-soup-with-black.html

    • Hi Dan,

      Thanks for your entry and your comments about my recipe.

      Yours also looks great, I love wild garlic and anything with chorizo or black pudding is good for me, both together sounds amazing!

      Good luck with the competition, there’s only a few hours to go and not that many entries so your chances are decent!

  5. I think for my signature dish, I’d have to go for something Scottish that also is so simple to do and can be done in a slow cooker for the modern way to cook.

    • Hi, thanks for your comment. Your signature dish sounds very intriguing, do you have a link to something similar? If so, you should definitely post it here. The competition finishes at midnight tonight and there are only 3 other entries so you’d have a 1 in 4 chance of winning!

  6. Hi there, thanks so much for your nice comment on my blog. If I had to pick a single signature dish it would have to be this classic tarte tatin, since I’ve made it so many times. http://susaneatslondon.com/2012/01/07/classic-tarte-tatin/

    Thanks for posting this contest.

  7. Salmon with butter beans, gem lettus and bacon

    Heat 1 tsp sunflower oil in a medium non-stick frying pan. Add the 2 rashers of diced smoked bacon, 1 shallot or onion, and 1 clove garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
    Season the salmon with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the beans and 200ml chicken stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add lettuce quartered and 1 tub of crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has
    wilted.

  8. Thanks for your entries Susan & Emma, and everybody else.

    The competition is now closed so i’ll be forwarding all the entries to Sainsbury’s who will be doing the judging.

    As well as the entries you can see above I had this one sent to me via Twitter ( http://exploitsofafoodnut.blogspot.co.uk/2013/01/shakshuka.html ) so there are 6 in total giving you all a great chance of winning!

    Thanks again and good luck!

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