Kashmiri Roghan Josh Recipe

Kashmiri Roghan Josh Pumpkin Tagine

Labneh & Almonds

A warm vegetarian bowl with roasted pumpkin, chickpeas and dates simmered in Kashmiri Roghan Josh, finished with labneh, toasted almonds, herbs and lemon.

Watch recipe video

Ingredients

• 1 packet Kashmiri Roghan Josh
• 250g pre-roasted pumpkin
• 200g chickpeas, drained and rinsed
• 2 tbsp dates or raisins, chopped (optional)
• 50ml vegetable stock or water
• 2 tbsp labneh or yoghurt
• 2 tbsp toasted almonds
• Cooked couscous or rice, to serve
• Fresh herbs, for garnish
• 1 tsp lemon juice

Method

1. Warm the Kashmiri Roghan Josh in a pan with vegetable stock or water.

2. Bring to a gentle simmer and stir until smooth.

3. Add roasted pumpkin, chickpeas and optional dates or raisins.

4. Simmer for 4–5 minutes until everything is warmed through and coated in the sauce.

5. Warm couscous or rice in parallel.

6. Finish the sauce with lemon juice and stir gently.

To Plate

1. Spoon couscous or rice into a warm bowl.

2. Add the Roghan Josh pumpkin and chickpea tagine on top.

3. Spoon labneh or yoghurt over the curry.

4. Finish with toasted almonds and fresh herbs.

5. Serve warm.