Easy Pulled Pork Rogan Josh Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

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!

High Protein
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time5 minutes


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 unit(s)

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 Sesame, Nuts, Peanut)

Not included in your delivery

1 tsp


50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)5662 kJ
Energy (kcal)1353 kcal
Fat55 g
of which saturates15.6 g
Carbohydrate90.4 g
of which sugars20.1 g
Protein85 g
Salt4.27 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan


  • 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. 
  • 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.
  • 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.