Easy Pulled Pork Rogan Josh Curry
with Greens, Quick Rice, Naan and Yoghurt Drizzle
Deliciously easy to cook, it only takes 3 steps to put this Easy Pulled Pork Rogan Josh Curry on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Tags:
High Protein
Allergens:
Milk
•Cereals containing gluten
•Nuts
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 5 minutes
DifficultyEasy
Ingredients
serving amount
425 grams
Slow Cooked British Pork
50 grams
Rogan Josh Curry Paste
1 sachet(s)
Curry Powder Mix
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten)
1 pouch(es)
Steamed Basmati Rice
160 grams
Blanched Peas, Sugar Snaps and Green Beans
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Utensils
•Lid
•Large Saucepan
Cooking Instructions and Tips
1
- Heat a large saucepan with a tight-fitting lid on medium-high heat. Add the pork along with the juices from the packet.
- Stir in the rogan josh curry paste, curry powder mix, passata, chicken stock paste, sugar and water (see pantry for both).
- Bring to the boil. Cover with a lid. Lower the heat and simmer for 10-12 mins. IMPORTANT: Ensure the pork is piping hot throughout.
2
- A few mins before the pork is ready, halve the naans widthways.
- Toast in your toaster until golden.
- Meanwhile, cook the rice according to packet instructions.
3
- Once the pork is ready, remove the lid. Gently break it apart into chunks with a spoon.
- Stir in the blanched peas, sugar snaps and green beans. Simmer so they're piping hot, 2-3 mins.
- Season with salt and pepper, then remove from the heat. Add a splash of water if needed.
- Serve your curry and rice with the naan on the side (butter it if you'd like). Drizzle with the yoghurt and scatter over the flaked almonds to finish.
Enjoy!
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