Beef Rogan Josh Style Curry
with Peppers and Ginger Rice
Perfect for kids and grown-ups alike, this Beef Rogan Josh Style Curry is sure to become a new family favourite. Our easy tips and tweaks will help you create a dish that's to everyone's tastes! For little ones, leave out the ginger and chilli flakes to make things milder.
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
1 unit(s)
Green Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
15 grams
Ginger Puree
150 grams
Basmati Rice
240 grams
British Beef Mince
50 grams
Rogan Josh Curry Paste
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
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
Instructions
Halve the 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 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.
Making this kid friendly? Leave out the ginger to make things milder.
Stir the rice, 0.25 tsp salt and the water for the rice (see pantry for amount) into the ginger 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, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sliced pepper, season with salt and pepper, then stir-fry until charred and slightly softened, 4-5 mins. Stir only every couple of mins to allow it to char.
Once charred, transfer to a plate and pop your pan back on medium-high heat (no oil).
Once the pan is hot, add the beef mince and fry until browned, 5-6 mins.
Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic, rogan josh curry paste and remaining ginger puree to the beef. Stir together and cook for 1 min.
Pour in the tomato passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir together and bring to the boil, then simmer until thickened, 6-8 mins.
Once thickened, stir the charred peppers into the curry. Taste and add salt and pepper if needed.
Fluff up the rice with a fork and spoon into bowls, then top with the beef curry.
Finish with a dollop of yoghurt and chilli flakes (use less if you'd prefer things milder).
Enjoy!
Making this kid friendly? Leave out the chilli flakes.
