Curry Rogan Josh with Butternut Squash, Cauliflower, Spinach and Garbanzo Beans
Some of you know I have a teensy crush on Jaime Oliver. We cook the same way and so reading his cookbooks are sort of like hanging in the kitchen with him and Jules and putting a delicious meal on the table. While reading his book, Meals in Minutes I thought, "Hey...some of these recipes would be great for meal kits! Fresh ingredients (yep, we've got those covered) and super tasty dishes that are easy to put together in that free form style!" So here's the first of the Jaime inspired recipe kits: Curry Rogan Josh with Butternut Squash, Cauliflower, Spinach and Garbanzos.
1 medium butternut squash
1 small cauliflower
4 cloves garlic
a bunch of fresh cilantro
1 jar of Patak's Rogan Josh Sauce
1 15 oz. can Garbanzo beans, or 2 cups soaked and cooked dried garbanzo beans
1/4 pound baby spinach
Get your rice going either in a rice cooker (one of my favorite kitchen tools) or in a saucepan. If you need a how to, find it at the bottom of the recipe.
Peel and slice the onions and add to the large pan with a plash of water and a few good lugs of olive oil. Cut the butternut squash in half across the middle (for speed, Jaime uses only the seedless neck of the squash) wrap up the base and put in the refrigerator for another day. Peel and quarter the neck of the squash lengthwise, then slice it into 1/2 inch chunks. Throw them into the pot or large pan. Trim the cauliflower and remove the outer leaves. Cut it into bite sized chunks and put those into the pan too. Peel and mince garlic, finely chop the cilantro stems too). Reserve a few leaves for garnish. Add the Rogan Josh sauce, the can of chickpeas with their juice. Stir and season with salt and pepper. Put the lid on and cook hard and fast on almost high heat, stirring occasionally.
After a couple of minutes, check and add a splash of water if it looks dry and replace the lid. about 10 minutes into it, the curry should be just about done. Check to see if you need to simmer it a bit longer or add more water. Taste for salt and then add in the spinach and stir through.
When it is the consistency that you like, it's ready to serve. You can serve it as straight up with the basmati rice and cilantro leaves sprinkled over the top, or dollop plain yogurt on top!
How to cook rice:
Put 2 cups of rice into a medium saucepan with a bit about a tablespoon of butter. You can add some seasoning at this point if you like. Jaime adds a few cloves to it for serving with this dish. I like it straight up. Cover the pan with 4 cups of boiling water and a pinch of salt, then put the lid on and boil on medium heat for 7 minutes. After 7 minutes, it should be done. Take it off the heat and let it sit with the lid on for another 7 minutes which should give you fluffy and delicious rice.