• 1 red, 1 green + 1 yellow Pepper, cut into 2cm chunks
  • 2 red onions, cut into wedges
  • 8 button mushrooms
  • 1 pack of firm tofu, cut into 2cm cubes
  • 2 tbsp sunflower oil
  • 2 x pots Tideford Organics Vegan Rogan Josh
  • 280g of Basmati rice
  • 200g peas
  • 10g of nigella seeds

Griddled Vegetable Skewers with Rogan Josh Sauce

Posted on 19th June 2018

If a BBQ is on the cards, then try this recipe for smoky, spicy vegetable skewers. Fresh + flavoursome they’re a great way of spicing up your five a day.


  1. Place the peppers, onion, mushrooms + tofu in a bowl. Add 2 tbsp of sunflower oil + half of one of the pots of Rogan Josh. Cover + marinade for at least 2 hours or overnight.
  2. After marination make up 8 small skewers with alternate vegetables + tofu.
  3. Rinse the basmati rice + season to taste. Cook as per the pack instructions adding the peas + nigella seeds for the final 5 minutes of cooking. Drain + keep warm.
  4. Warm the remaining Rogan Josh sauce either in a pan or simply microwave.
  5. Oil and season a griddle pan + heat. Add the skewers + turn until all sides are well browned.
  6. Serve on a bed of the warm rice + topped with the remaining Rogan Josh sauce. Alternatively you can use the griddled vegetables to fill gluten-free chapatis.