Veggie Meatball Rogan Josh
with Basmati Rice and Coriander
- Wheat
- Cereals containing gluten
- Soya
- Wheat
- Cereals containing gluten
- May contain traces of allergens
Warming with a slight kick, this North Indian style spice mix gives any dish a tasty boost. Made with spices common in Indian cuisine, this spice mix contains ingredients such as chilli flakes, ground cumin, turmeric and ginger, making its aromatic taste perfect for roasting veg and pan-frying meat, as well as a flavour driver in curries.
Ingredients
100 grams
Basmati Rice
1 bunch(es)
Coriander
2 unit(s)
Garlic Clove
1 sachet(s)
North Indian Style Spice Mix
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
Unconventional Plant-Based Burgers
(Contains: Soya May contain traces of: Wheat, Cereals containing gluten)
50 grams
Rogan Josh Curry Paste
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
Not included in your delivery
200 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 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, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).
Break up the plant-based burgers into a large bowl and combine with the garlic and half the North Indian style spice mix. Season with salt and pepper. Using your hands, mix together well and shape into balls, 2 per person.
Place the balls onto a lined baking tray and bake on the middle shelf of your oven until browned on the outside, 12-14 mins. IMPORTANT: Ensure they're piping hot throughout.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Add the rogan josh curry paste, the remaining garlic and remaining North Indian style spice mix. Cook until fragrant, 1 min.
Add the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine, bring to the boil, then simmer until thickened, 6-8 mins.
When the veggie meatballs are cooked, stir them through the curry sauce.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste the sauce and season with salt, pepper and more sugar if needed.
Fluff up the rice with a fork, then share between your bowls.
Spoon over your veggie meatball rogan josh, then sprinkle over the coriander to finish.
Enjoy!
Step 2 MOD: If you’ve chosen the veggie version, break up the plant-based burgers, then combine with the garlic and spices. Shape into balls, 2 per person. Place the balls on a lined baking tray and bake, 12-14 mins, in the next step. TIP: Omit the breadcrumbs, salt and water for the meatballs. IMPORTANT: Ensure they're piping hot throughout.
Step 5 MOD: Stir the balls gently through the sauce before serving.
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