Beef Rogan Josh Style Curry
with Peppers, Ginger Rice and Toasted Almonds
This Beef Rogan Josh Curry & Ginger Rice is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Green Pepper
(May contain Celery)
2
Garlic Clove
1
Ginger
150
Basmati Rice
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
240
British Beef Mince
15
Honey
50
Rogan Josh Curry Paste
1
Tomato Passata
1
Chicken Stock Powder
75
Greek Style Natural Yoghurt
(Contains Milk)
1
Chilli Flakes
Red Chilli Flakes
Not included in your delivery
300
Water for the Rice
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve, peel and chop the onion into small 1cm pieces. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add half the ginger and stir fry for 1 minute.
Pour the water for the rice (see ingredients for amount) into the pan with the ginger and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a large frying pan/saucepan over medium heat (no oil!) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they burn easily. Transfer the almonds to a bowl and set aside.
Pop your frying pan back on high heat and add a drizzle of oil. Add the pepper slices, season with salt and pepper and stir fry until charred and slightly softened, 4-5 mins. TIP: Don't stir too much to allow the peppers to colour. Once charred, transfer to a plate and pop your pan back on medium-high heat.
Add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, drain any excess fat from the pan, then add the onion, stir together with the mince and cook until the onion has softened, 4-5 mins. Add the garlic, honey, rogan josh curry paste and remaining ginger. Stir together and cook for 1 minute. Pour in the tomato passata and the water (see ingredients for amount). Stir in the chicken stock powder, bring to the boil and simmer until the mixture has thickened, 6-8 mins.
Stir the charred peppers into the sauce. IMPORTANT: The mince is cooked when no longer pink in the middle. Taste and add salt and pepper if you feel it needs it. Fluff up the rice with a fork and spoon into bowls. Top with the rogan josh, a pinch of chilli flakes (add less if you don't like heat) and finish with a dollop of Greek yoghurt and a sprinkling of toasted almonds. Enjoy!
