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Venison Rogan Josh Style Curry

Venison Rogan Josh Style Curry

with Peppers, Ginger Rice and Toasted Almonds

Custom recipe
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Allergens:NutsCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Green Pepper

2 unit(s)

Garlic Clove

1 unit(s)

Ginger

150 grams

Basmati Rice

1 pot(s)

Flaked Almonds

(ContainsNuts)

300 grams

Venison Mince

1 sachet

Honey

1 sachet

Rogan Josh Curry Paste

1 pack(s)

Tomato Passata

1 sachet

Chicken Stock Powder

(ContainsCelery)

100 grams

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

300 milliliter(s)

Water

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2950 kJ
Energy (kcal)705 kcal
Fat14.0 g
of which saturates4.0 g
Carbohydrate90 g
of which sugars22.0 g
Protein54 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Knife
Saucepan
Lid
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Halve, peel and chop the onion into small 1cm pieces. Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Heat a drizzle of oil in a medium saucepan on medium high heat. Once hot, add half the ginger and stir fry for 1 minute.

2

Pour the water for the rice (see ingredients for amount) into the pan with the ginger and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

3

Heat a large frying pan/saucepan over medium heat (no oil!) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they burn easily.Transfer the almonds to a bowl and set aside.

4

Pop your frying pan back on high heat and add a drizzle of oil. Add the pepper slices, season with salt and pepper and stir fry until charred and slightly softened, 4-5 mins. TIP: Don't stir too much to allow the peppers to colour. Once charred, transfer to a plate and pop your pan back on medium high heat. Add a drizzle of oil if the pan is dry.

5

Add the venison mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, add the onion, stir together with the mince and cook until the onion has softened, 4-5 mins. Add the garlic, honey, rogan josh curry paste and remaining ginger. Stir together and cook for 1 minute. Pour in the tomato passata and the water (see ingredients for amount). Stir in the chicken stock powder, bring to the boil and simmer until the mixture has thickened, 6-8 mins.

6

Stir the charred peppers into the sauce. IMPORTANT: The mince is cooked when no longer pink in the middle. Taste and add salt and pepper if you feel it needs it. Fluff up the rice with a fork and spoon into bowls. Top with the rogan josh and finish with a dollop of greek yoghurt and a sprinkling of toasted almonds. Enjoy!