Last Christmas, my sister asked for a cookbook: Jamie’s 30 Minute Meals. I dutifully ordered a copy from The Book Depository, and waited for it to arrive. In the meantime, I turned on Food TV, and discovered a show of the same name. One episode saw Jamie cooking Peri Peri Chicken and Portuguese Custard Tarts, and I was drooling in front of the telly.
When the book arrived, I flicked through and saw, to my delight, that these recipes were in there, and promptly ordered myself a copy too.
So far, I think we’ve enjoyed 50% of the meals I’ve made from this book, and 50% have been so-so. I like the concept, and the recipes are varied so there’s sure to be something to suit everybody’s cooking style. I generally don’t make the full meal, but pick and choose depending on the season, and who I’m cooking for.
One recipe I saw on his show recently, that looked delicious, was for a vegetarian Rogan Josh curry. I checked my book, and yep, it was in there, so I decided to give it a go. We sat down with Tiny one Sunday evening and demolished virtually the whole curry – it was so good!
Here is my slightly-amended version of Jamie’s recipe. I also made his clove-scented Fluffy Rice, and some paratha breads to have with it, which were the perfect accompaniment.
Vegetarian Rogan Josh
2 onions, sliced
3 cups diced pumpkin (roughly 2cm dice)
1 small cauliflower, in bite-sized chunks
1 fresh red chilli, deseeded and finely chopped (optional, depending on your spice preferences)
4 cloves garlic, crushed
handful fresh coriander, stalks and leaves finely chopped (reserve some leaves for garnish)
500g jar Rogan Josh sauce (I used a medium Tandoori Palace sauce)
400g tin chickpeas, drained
130g pre-washed baby spinach
natural yoghurt, to serve
Put a large saucepan on a med-high heat. Add a good lug of olive oil and add the onions and a splash of water. Cook, stirring, until softened.
Add pumpkin, cauliflower, chilli, garlic and coriander to the pan and stir well.
Add Rogan Josh sauce and chickpeas; season and stir well.
Cover and simmer, stirring often, until vegetables are tender, approximately 20 minutes.
Remove lid and check seasonings; add spinach and stir until wilted.
Serve on basmati rice*, garnished with coriander leaves and a dollop of natural yoghurt on the side.
* Jamie’s clove-scented Fluffy Rice: put 1 mug of rice into a medium pot; add a lug of olive oil and a few whole cloves. Cover with 2 mugs of boiled water; add a pinch of salt then cover and boil over a medium heat for 7mins. Remove from the heat and leave to stand for a further 7mins (lid on) before serving.
Original Recipe: Jamie’s 30 Minute Meals