Sweet Potato, Chickpea and Tomato Rogan Josh
with Flaked Almonds and Garlic Naan
This Sweet Potato, Chickpea and Tomato Rogan Josh is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Sweet Potato
125
Baby Plum Tomatoes
3
Garlic Clove
50
Rogan Josh Curry Paste
1
Chilli Flakes
1
Chickpeas
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
40
Mango Chutney
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
20
Butter
100
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, halve the tomatoes. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add 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.
Stir in the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften, 2-3 mins.
While the tomatoes cook, drain and rinse the chickpeas in a sieve.
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!
