So I love a good curry and I don’t mind chickpea curries and I’ve even enjoyed vegetable curries, you know where the ‘meat’ swap might be pumpkin, cauliflower or Sweet Potato…but I have to admit I have missed having a curry where there is something with that meaty, chewy consistency and it’s not always easy to find Vegan replacements that are also Gluten Free as so many of the faux meats have wheat.

Well I missed it UNTIL I was watching a recipe on The Happy Pear channel and spotted this little ripper of a recipe for Rogan Josh. Not only does it have Chick Peas in it but what I love best is that it adds in Oyster Mushrooms and my favourite ingredient of the moment Tempeh. So between the Mushrooms, Tempeh and Chickpeas you get an awesome array of texture in your curry and the curry paste which is made from scratch is pretty darn amazing too.

So without further ado, if you wanna see my video version of the recipe then click the video below.

Otherwise continue to scroll on down for the written recipe.

Spice me up 😉

RECIPE

Serves: 2-3 depending how much rice you add and how big you like your portions

Ingredients:

– 300gms Tempeh
– 400gm can of Chickpeas drained and rinsed
– 150gms Oyster Mushrooms

– 1 Tbsp Oil
– Handful of fresh Coriander/Cilantro (OPTIONAL)

– Approximately 1/4 cup Coconut Yoghurt/ Milk or Cream or to taste (I only had Coconut Milk on hand when I made this so used that)

– 1 Green Onion/Shallot sliced for garnish (Optional)

Curry Paste Ingredients:

– 1/4 tsp dried Coriander Leaves (you can swap this for a handful of fresh or leave it out altogether if you don’t like it)
– 1 fresh chilli or ½ tsp dried chilli flakes
– 2 cloves garlic
– Thumbsize piece of minced fresh ginger (About a tsp)
– 2 tbsp Oil (Optional if you want oil-free)
– 2 Tbsp Tomato puree
– ½ tsp Salt
– ½ tsp ground Cardamom or if you have fresh Cardamom Pods split open 3
– 1 tsp Cinnamon
– ½ tsp ground Cloves
– ½ tsp Black Pepper
– 2 tsp Cumin
– 1 ½ Tbsp Curry Powder
– 1 tsp Smoked Paprika
– 1 Red Capsicum / Bell Pepper (In the pic I used 2 because they were super small but if you a have a big size one then that’s totally enough)

How to Prepare:

Add all the ingredients for the Curry Paste into a blender which includes – Coriander, Chilli, Garlic, Ginger, Oil, Tomato puree, Salt, Cardamom, Cinnamon, ground Cloves, Black Pepper, Cumin, Curry Powder, Smoked Paprika & 1 Red Capsicum and blend till well combined. Set aside;
Chop up Oyster Mushrooms and Tempeh into bite sized pieces;
Heat a pan to Medium heat and add some oil;
Add in the sliced Oyster Mushrooms and chopped Tempeh and saute’ for several minutes;
Add in the prepared Rogan Josh Curry Paste and mix through. If you like fresh Coriander then add a small handful of chopped Coriander here. Add to taste. Otherwise leave out. Taste test to make sure you’re happy with the seasoning. Tweak and add in more or less spices as you like to taste.
Mix through the Coconut yoghurt, milk or cream and simmer for a couple more minutes. Then serve up sprinkling some shallots across the top.
This goes well served with rice.

Thanks for checking out Gluten Free Aussie Vegan. Check back again for more recipes as I will be updating the site regularly.