Rogan Josh Bulgur Bowl
with Peas and Yogurt
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
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
20 grams
Chicken Stock Paste
240 grams
British Beef Mince
1 sachet(s)
Curry Powder Mix
50 grams
Rogan Josh Curry Paste
1 carton(s)
Tomato Passata
120 grams
Peas
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
- Pour the water for the bulgur wheat (see pantry for amount) into a large saucepan, stir in half of the chicken stock paste and bring to the boil.
- Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
- Meanwhile, heat in a frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince, 5-6 mins. Break up the mince as it cooks, then drain the fat.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the curry powder and fry for 1 min more.
- Stir in the Rogan Josh paste, passata, water (see pantry) and the remaining chicken stock paste.
- Bring up to a boil, then lower to a simmer, stir through the peas and cook for 2-3 mins.
- Fluff up the bulgur and share between bowls.
- Stir the honey (see pantry) into the beef.
- Top with your beef Rogan Josh. Dollop over your yogurt.
Enjoy!
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