Beef Rogan Josh Style Curry
with Tenderstem Broccoli and Ginger Rice
Due to quality issues with green beans, you'll instead receive Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
This Beef Rogan Josh Style Curry is 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.
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
80
Tenderstem Broccoli
2
Garlic Clove
15
Ginger Puree
150
Basmati Rice
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
½
Oil for Cooking
300
Water for the Rice
1
Sugar for the Sauce
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve any thick broccoli stems lengthways.
Peel and grate the garlic (or use a garlic press).
Heat the oil (see pantry for amount) and half the ginger puree in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, stir-fry for 1 min.
Stir the rice into the ginger and cook until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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 drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.
Once cooked, transfer to a plate and pop your pan back on medium-high heat (no oil).
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. It's cooked when no longer pink in the middle.
Add the garlic, rogan josh curry paste and remaining ginger puree to the beef. 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 broccoli into the curry. 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 chilli flakes (use less if you'd prefer things milder).
Enjoy!
