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5 from 3 votes

Kashmiri Rogan Josh, a Vegan Version

Kashmiri Rogan Josh is a vibrant red curry of spices with chunks of flavored tofu. Vegan, gluten-free, and nut-free.
Course: Curry
Cuisine: Indian
Servings: 6


  • 1 eight-ounce package of tempeh , cut into 1-inch cubes
  • 1 medium onion , finely diced
  • 1- inch knob of ginger , sliced
  • 4 cloves of garlic
  • 1 guajillo chili pepper , lightly toasted on a dry skillet until the color darkens a few shades.
  • 4 green cardamom pods
  • 1 bay leaf
  • 1 half-inch stick of cinnamon
  • 5-8 black peppercorns
  • 1 tsp powdered cumin seeds
  • 2 tsp powdered coriander seeds
  • 1/4 tsp of garam masala
  • 1/2 cup coconut milk or cashew milk, if not nut-free, mixed with the juice of 1 lemon
  • 1 tbsp vegetable oil


  • Place the garlic, ginger and guajillo chili in a blender with about 1/4 cup of water and process into a smooth paste. Add more water if necessary.
  • Heat the oil in a nonstick or cast-iron saucepan. Add the tempeh cubes and brown over medium-high heat, about 2 minutes each side. Remove and set aside.
  • In the same pan, add the cardamom, cinnamon, bay leaf and whole peppercorns and stir-fry about a minute or until the bay leaf darkens a couple of shades. Add the onions and saute for about 8-10 minutes over medium heat until they caramelize into a brown color. You can help them along by adding a teaspoon of sugar.
  • Add the ginger-garlic-guajillo mixture to the saucepan. The add the powdered coriander and cumin. Stir well and fry until the raw smell dissipates, about five minutes.
  • Add the tempeh cubes and stir them well to coat evenly with the spices.
  • Add the coconut milk-lemon mixture and stir thoroughly into the tempeh.
  • Add 1/2 cup of water, more if you want a thinner gravy. Cover and cook about five minutes to let the flavors mingle and merge.
  • Stir in the garam masala and add salt to taste.
  • Serve hot with rice or rotis.