Rogan Josh

Rogan Josh

Tully’z Easy Vegan Butter Chicken


  • 500g white cup mushrooms cut in quarters (or whole button mushrooms)
  • 2 medium onions finely chopped
  • Tinned Chopped tomatoes 1 can (400g)
  • 100 g Coconut milk or cream coconut from a can (1/4 a can)
  • 2 tbsp Tully’z Easy Vegan Butter chicken authentic spice blend.
  • 4 tbsp olive oil + 1-2 tbsp to brown the mushrooms
  • 2 cups water
  • Salt to taste


  • Grill/pan fry the mushrooms until slightly brown (about 5-6 min) with one tbsp olive oil and keep aside.
  • Heat up the remaining olive oil in a pan, add onions and cook for 5-6 minutes or until golden.
  • Stir in Tully’z Easy Vegan Butter Chicken premium spice blend, and cook for another 15 sec
  • Mix in the tomatoes, coconut milk, mushrooms, 1 cup water, and salt to taste. Cook on medium heat for 30 minutes without a cover. 
  • When the time is up, mix in the cooked mushrooms, remaining water, and cook for another 30 minutes. Stir occasionally and add a splash of water if needed. By the end, curry should have little bit of caramelisation.
  • Taste and adjust salt.
  • Serve hot with vegan naan, rice, or roti.

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