Beef and Chickpea Rogan Josh
with Rice and Yoghurt
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
150 grams
Basmati Rice
240 grams
British Beef Mince
1 sachet(s)
North Indian Style Spice Mix
50 grams
Rogan Josh Curry Paste
1 carton(s)
Tomato Passata
1 carton(s)
Chickpeas
10 grams
Beef Stock Paste
40 grams
Mango Chutney
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt 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).
Meanwhile, heat a drizzle of oil in a large, wide-bottomed saucepan on medium-high heat.
Once the pan is hot, add the beef mince. Fry until the mince has browned, 2-3 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, drain and rinse the chickpeas in a sieve.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
Add the North Indian spice mix and rogan josh curry paste to the beef.
Stir well to combine. Fry for 1 min, until fragrant.
Add the passata, chickpeas and beef stock paste to the beef mince.
Stir in the water for the sauce (see pantry for amount).
Bring to the boil, then simmer gently until the sauce has thickened slightly, 10-15 mins.
When the sauce in the frying pan has cooked, add the mango chutney and the butter (see pantry for amount). Stir until melted, 1 min.
Taste the curry and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the rice between bowls. Spoon over the beef and chickpea curry.
Drizzle over the yoghurt to finish.
Enjoy!
