Rogan Josh Vegan Curry
So today I made my first vegan meal and thought I’d write the recipe out for future reference since it turned out so well.  I highly underestimated the portions and this provided four good sized meals.  Since giving up meat I’ve noticed I’m needing to eat a lot more to make up the calories but it’s all a learning experience (and I am a fatty).

1 tbsp sunflower oil
2 onions, thinly sliced
150g Jalfrezi curry paste
1/2 butternut squash
1 small head of cauliflower 
1 vegetable stock cube in 500ml of boiling water
bunch of coriander leaves with the stalks finely chopped
500ml passata
1 sliced red pepper
1 sliced yellow pepper
8 chestnut mushrooms
100g alpro soy yoghurt
1 sliced green chilli

plus your choice of basmati rice, poppadoms and/or naan bread 

Step 1
Heat the oil in a large frying pan and cook the onions on a low heat for around 8-10 minutes until they’re soft.  Add the paste and stir well before adding the squash, cauliflower, stock, coriander stalks and passata.  Simmer for 20 minutes whilst occasionally stirring to ensure the sauce does not overcook.

Step 2
Add the peppers,mushrooms and yoghurt, and cook for a further 15-20 minutes, until the vegetables are tender.  You can also use this time to prepare your choice of rice, poppadoms and naan bread.  Finally add the chilli, serve with rice, and add additional coriander leaves if desired.