Root vegetable rogan josh (V)

Serves 4: Kcal 330, Fibre 12g

• 2 medium potatoes

• 300g carrots

• 350g pack turnips

• 1 large parsnip

• 4 tbsp rapeseed oil

• 2 cardamom pods

• 4 whole cloves

• 1 cinnamon stick

• 1 tsp table salt

• 1 tbsp ground ginger

• 1 tsp fennel seeds

• 2 tbsp Kashmiri Spice mix

• 2 tbsp Natural Greek Style Yogurt, at room temperature

• Cooked rice, to serve

• Poppadom’s, to serve

1. If possible, make this the day before. Peel and cut the potatoes, carrots, turnips and parsnip into even-sized cubes, about 3-4cm across.

2. Warm the oil over a high heat in a large wok or sauté pan with a lid. Add the whole spices and sizzle for about 30 seconds. Add the vegetables one by one, stirring quickly to seal them. Add the potatoes first, then the carrots, turnips and parsnips. Add the salt and mix well.

3. Reduce the heat to medium and mix in the ginger, fennel and Kashmiri Spice mix with a splash of hot water – stir well to prevent the spices from burning. Cover with 400-500ml hot water, put the lid on and cook for 10-15 minutes, until the vegetables are soft but still hold their shape.

4. Remove the pan from the heat, cool slightly for 5 minutes, then return to a low heat and gradually mix in the yogurt, a spoonful at a time. Leave the curry to simmer for 5 minutes with the lid off, until the red oil rises to the surface. Season to taste.

5. Serve with rice and poppadom’s. This is a great make-ahead recipe, as it tastes even better the next day – leave to cool completely, then cover and chill in the fridge. Reheat gently and thoroughly until piping hot and cook the rice at the same time.

Cook’s tip

Cold-pressed rapeseed oil mimics traditionally used mustard oil well, but if you don’t have it, try sunflower or any neutral cooking oil with a pinch of mustard powder.

Recipe from Waitrose - https://www.waitrose.com/ecom/recipe/root-vegetable-rogan-josh