Beef Rogan Josh Style Curry
with Peppers and Ginger Rice
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
15 grams
Ginger Puree
150 grams
Basmati Rice
1 unit(s)
Green Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
50 grams
Rogan Josh Curry Paste
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
1 pinch
Chilli Flakes
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Heat a drizzle of oil and half the ginger puree in a medium saucepan (with a tight-fitting lid) on medium-high heat. Once hot, stir-fry for 1 min.
Stir in the rice until coated, 1 min, then add 0.25 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, halve the green pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince and sliced pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the garlic, rogan josh curry paste and remaining ginger puree. Stir-fry until fragrant, 1 min.
Next, stir in the tomato passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil and simmer until thickened, 6-8 mins.
Taste and add salt and pepper if needed.
Fluff up the rice with a fork and share between your bowls. Top with the beef curry.
Finish with a dollop of yoghurt and chilli flakes (use less if you'd prefer things milder).
Enjoy!
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