Beef Rogan Josh Style Curry
with Peppers, Ginger Rice and Toasted Almonds
This Beef Rogan Josh Style Curry a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
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
Green Pepper
(May contain Celery)
2
Garlic Clove
15
Ginger Puree
150
Basmati Rice
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
240
British Beef Mince
50
Rogan Josh Curry Paste
1
Tomato Passata
10
Chicken Stock Paste
75
Greek Style Natural Yoghurt
(Contains Milk)
1
Chilli Flakes
Not included in your delivery
300
Water for the Rice
1
Sugar for the Sauce
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve the pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat. Once hot, add half the ginger puree and stir-fry for 1 min.
Stir the rice, 1/4 tsp salt and the cold water for the rice (see pantry for amount) into the ginger.
Cover with the lid and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
While the rice cooks, heat a large frying pan on medium heat (no oil).
Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
Transfer to a bowl and set aside.
Pop your (now empty) frying pan back on high heat with a drizzle of oil.
Once hot, add the sliced pepper, season with salt and pepper, then stir-fry until charred and slightly softened, 4-5 mins. Stir only every couple of mins to allow it to char.
Once charred, transfer to a plate and pop your pan back on medium-high heat.
Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Add the garlic, rogan josh curry paste and remaining ginger puree. Stir together and cook for 1 min.
Pour in the tomato passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir together and bring to the boil, then simmer until thickened, 6-8 mins.
Once thickened, stir the charred peppers into the sauce. Taste and add salt and pepper if needed.
Fluff up the rice with a fork and spoon into bowls, then top with the beef curry.
Finish with a dollop of yoghurt and a sprinkling of toasted almonds and chilli flakes (use less if you'd prefer things milder).
Enjoy!
