replaced the butter with coconut oil and the yogurt with cashew butter. End result was… alright, but not quite what I was looking for. I don’t know if I prefer the flavor of this one over the last batch, though i could remedy some of this by actually measuring any of my damn spices to figure out exactly what I need instead of just winging it 🙄
still vvvv tasty though. I’m gonna try a different yogurt substitute next time though 
Looks Good!
Rogan Josh still feels like it is the name of an AI generated right-wing podcaster.
Twin brothers Joe and Josh Rogan
different yogurt substitute
find one with lactic acid
my normal grocery store didn’t have any regular plant yogurt so I’ve just been trying to improvise something else here. I should probably just go find a place that does have stuff like that
Seems delicious, the name sounds like that of a bad guy
Looks so good. Rogan Josh has been on my “to try” list for a while. What did you replace the meat with?
I used soya chunks because they simmer in a stew well, and I’m generally just a fan of them
The one thing I was hoping you didn’t say. All the grocery stores around me can’t keep it stocked, lol.
sorry that’s because of me. i bought it all
At least it’s going to a good meal I guess.
Can always try tofu that’s been frozen, gives it a more chewy consistency.
looks amazing
are these textured soy protein or tofu? nevermind, I read the comments. seems like it’s soy protein?Looks tasty
my last batch was a bit better but this is still vvv tasty
I am sure you will find ways to tweak it to taste better than last time and still keep it vegan with a bit of experimentation. Mashed avocado tastes a little like butter to me but I don’t know if it would fit in.
You’re right, I’m getting closer and that’s what matters
The coconut oil seemed to be a real good substitute for butter (admittedly I really crave the butter flavor though), but it’s the yogurt that’s been giving me the trouble. I’m going to check other grocery stores to see what they have instead of my usual
do you have a recipe for this
I don’t really, unfortunately. I kind of just winged it based off of other recipes I had read and what I did making it from a box. I can give you a rough idea of what I did with most of the ingredients if that helps though?
sure that’ll help 😊 mainly i’m curious about what spices you’re supposed to use for a sauce like this?
the base of the curry was fairly simple, first I fried my onions in the pot until they were brown, then removed them and drained the oil, keeping it in the pot. Then I added my garlic and ginger to the pot and sauteed them for a bit. once they were good to go, i added my soya chunks, cashew butter that I failed to yogurtify, my spice blend, and a good bit of water to make it a stew like consistency, then I let that go for about 20-30 minutes. While that’s simmering, I take my onions, spread them onto a cutting board, then crush them with this uh… thingy I found in my roommates cooking stuff. idk what its called. you can just use a rolling pin or something. after the stew has simmered for a bit, add the crushed onions and simmer for another 5, then you’re ready to serve on top of fresh rice
mostly just running off of memory here, but in the top right spice bowl are my whole toasted spices. I had some star anise, cinnamon, cardamom pods, fennel, coriander, and cloves toasted and then ground. In the left spice bowl I had my already ground spices. Kashmiri chili powder, turmeric, mace, nutmeg, black pepper, cumin, ground ginger, and a small pinch of asafoetida powder, which in most languages has the well earned nickname “Devil’s asshole”. In the bottom right bowl is a bit of saffron as well. In addition, I also added some ratanjot powder while cooking but that’s mostly just for color
cool, thanks!
