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Beef, Potato and Pea Rogan Josh Curry
Beef, Potato and Pea Rogan Josh Curry

Beef, Potato and Pea Rogan Josh Curry

with Naan Bread

Anushka Magan
Anushka MaganPublished on April 16, 2024

This Beef, Potato and Spinach Rogan Josh 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.

Tags:
Family Friendly
Allergens:
Milk
Cereals containing gluten

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Baking Potato

2 unit(s)

Garlic Clove**

240 grams

British Beef Mince

30 grams

Tomato Puree

1 sachet(s)

Curry Powder Mix

50 grams

Rogan Josh Curry Paste

10 grams

Chicken Stock Paste

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

120 grams

Peas

Not included in your delivery

½ tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)4213 kJ
Energy (kcal)1007 kcal
Fat43.2 g
of which saturates15 g
Carbohydrate109.7 g
of which sugars13 g
Protein47 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Kettle
Colander
Large Saucepan
Pan
Baking Tray

Cooking Instructions and Tips

Get the Potatoes On
1

a) If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans. Boil a full kettle.

b) Cut the potato into 2cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press).

c) Once boiled, pour the water into a large saucepan on high heat with 1/2 tsp salt and add the potatoes. Cook until you can easily slip a knife through, 15-18 mins. 

d) Once cooked, drain in a colander. 

Fry the Mince
2

a) While the potatoes cook, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Curry Up
3

a) Once the mince has browned, stir in the garlic, tomato puree, curry powder and rogan josh curry paste. Cook for 1 min.

b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.

Warm your Naans
4

a) Cut the naans in half widthways, then put in your toaster until golden.

b) If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Add the Veg
5

a) Once the sauce has thickened, stir in the peas.

b) Gently stir the cooked potatoes through the curry, adding a splash of water if it's a little thick.

c) Season with salt and pepper, then remove from the heat.

Serve Up
6

a) When everything's ready, spoon the rogan josh curry into your bowls.

b) Spread the butter (see pantry for amount) over the naans and serve alongside for dipping and scooping.

Enjoy!

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