rogue ‘n’ spice

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Rogan meaning red colour Josh meaning passion or heat.

Inspired by the Kashmiri region, this curry isn’t a chilli laden curry but harbours an appealingly bold flavour.

By varying just a few ingredients this curry can be adapted to vegan, vegetarian, meat and pescatarian dishes.


spice level

good hot

total time

30 mins

this recipe calls for


Serves 6 people

  • 1 kg veggies or meat – sliced
  • 3 tbsp plant-based oil of choice or ghee
  • 1 large onion – diced
  • 1-2 cloves of garlic – diced
  • 2 cm of ginger – diced
  • 400 g tin of diced tomatoes
  • 1 cup of water or stock


to serve

  • Coriander or baby spinach for garnishing
  • Plain basmati rice cooked with a kaffir lime leaf is amazing
  • Indian style pickles and chutneys go perfect with this
  • Perfect with a few pappadum, roti, or flatbread


  1. Heat oil or ghee in a large frypan over high heat until very hot.

  2. Add onion, garlic and ginger, cook stirring until soft and aromatic.

  3. Add the whole spices and stir constantly for 3 minutes or until aromatic.

  4. Add the ground spices and cook, stirring constantly for 3 minutes.

  5. Reduce heat to medium, add the can of tomatoes and cook stirring constantly for 5 minutes.

  6. This completes the paste process. For deeper flavour, allow the paste to cool, add meat or veggie and marinate for at least 2 hours.

  7. Add water or stock, meat or veg, heat until boiling then reduce heat to simmer.

  8. Cover and simmer for 20 – 30 minutes or until meat or veggies are cooked.

  9. Perfect with basmati rice, chutney, poppadums, yoghurt, and offtherayles ‘dahl, darl?’.



  • Indian cooking is about cooking layers at high temperatures and constant stirring.
  • Veggie suggestion – 1 kg roast zucchini and sweet potato.
  • Have all ingredients ready so you do not have to leave the stove!
  • For a more authentic flavour use ghee.

recipe video

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