Sweet Potato and Chickpea Rogan Josh
with Green Beans, Flaked Almonds and Garlic Naan
Though rogan josh is traditionally made with lamb, this staple Kashmiri dish works just as well with beef, goat or even vegetables! The sauce is aromatic and rich, spiced with ground coriander, cumin, paprika and turmeric.
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 unit(s)
Sweet Potato
3 unit(s)
Garlic Clove
80 grams
Green Beans
1 carton(s)
Chickpeas
50 grams
Rogan Josh Curry Paste
1 pinch
Chilli Flakes
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Mango Chutney
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
20 grams
Butter
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Remove the butter (see pantry for amount) from your fridge and leave to one side to soften.
Chop the sweet potatoes into 1cm chunks (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 16-18 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim and halve the green beans. Drain and rinse the chickpeas in a sieve.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the green beans and stir-fry until starting to char, 4-5 mins.
Stir through the rogan josh curry paste, half the garlic and half the chilli flakes (add less if you'd prefer things milder). Stir-fry for 1 min.
Pour the passata, chickpeas, vegetable stock paste and water for the sauce (see pantry for amount) into the pan.
Stir and bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
Meanwhile, in a small bowl, combine the butter and remaining garlic. Season with salt and pepper.
Put the naans onto a baking tray. Spread the garlic butter over them and pop them into the oven to warm through, 3-4 mins.
Once the sweet potato is ready, remove from the oven and stir it through the curry.
Stir in the mango chutney, then taste and season with more salt and pepper if needed.
Spoon the sweet potato curry into your bowls.
Sprinkle over the flaked almonds and remaining chilli flakes (add less if you'd prefer things milder).
Halve the garlic naans and serve them alongside for dipping and scooping.
Enjoy!
