Veggie Mince Rogan Josh Style Curry
with Peppers and Ginger Rice
This Veggie Mince 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.
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
15 grams
Ginger Puree
150 grams
Basmati Rice
1 unit(s)
Green Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
50 grams
Rogan Josh Curry Paste
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
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 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, 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 drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the plant-based burgers and sliced pepper to the pan and use a spoon to mash the burgers a mince-like texture as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.
Add the garlic, rogan josh curry paste and remaining ginger puree to the plant-based mince. Stir-fry until fragrant, 1 min.
Next, stir in the tomato passata, vegetable 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 plant-based mince curry.
Finish with a dollop of yoghurt and chilli flakes (use less if you'd prefer things milder).
Enjoy!
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