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Veggie Mince Rogan Josh Style Curry
Veggie Mince Rogan Josh Style Curry

Veggie Mince Rogan Josh Style Curry

with Peppers and Ginger Rice

Recipe Development Team
Recipe Development TeamPublished on June 12, 2024
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This Veggie Mince Rogan Josh Style 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
•High Protein
•Veggie
Allergens:
Soya
•Celery
•Milk

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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

15 grams

Ginger Puree

150 grams

Basmati Rice

1 unit(s)

Green Pepper

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soya May contain traces of: Cereals containing gluten)

50 grams

Rogan Josh Curry Paste

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains: Celery)

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

Energy (kJ)2831 kJ
Energy (kcal)677 kcal
Fat23.6 g
of which saturates8.6 g
Carbohydrate91.3 g
of which sugars14.3 g
Protein25.8 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Garlic Press
•Pan

Cooking Instructions and Tips

Cook the Ginger Rice
1

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.

Stir in the rice until coated, 1 min, then add 1/4 tsp salt and the water for the rice (see pantry for amount) 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).

Do the Prep
2

While the rice cooks, halve the green pepper and discard the core and seeds. Slice into thin strips. 

Peel and grate the garlic (or use a garlic press).

Fry the Plant-Based Burgers
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the plant-based burgers and sliced pepper to the pan and use a spoon to mash the burgers a mince-like texture as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.

Curry Up
4

Add the garlic, rogan josh curry paste and remaining ginger puree to the plant-based mince. Stir-fry until fragrant, 1 min.

Simmer Simmer
5

Next, stir in the tomato passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil and simmer until thickened, 6-8 mins.

Taste and add salt and pepper if needed.

Finish and Serve
6

Fluff up the rice with a fork and share between your bowls. Top with the plant-based mince curry. 

Finish with a dollop of yoghurt and chilli flakes (use less if you'd prefer things milder).

Enjoy!

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