Venison Rogan Josh Style Curry
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Venison Rogan Josh Style Curry

Venison Rogan Josh Style Curry

with Peppers, Ginger Rice and Toasted Almonds

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Allergens:
Milk
•Nuts

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 Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

300

Venison Mince

1

Chicken Stock Powder

99

Greek Style Natural Yoghurt

(Contains Milk)

150

Basmati Rice

50

Rogan Josh Curry Paste

15

Honey

1

Onion

15

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

1

Tomato Passata

2

Garlic Clove

1

Green Pepper

(May contain Celery)

1

Ginger

Not included in your delivery

Water

75

Water for the Sauce

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Nutritional information

Energy (kcal)975 kcal
Energy (kJ)4080 kJ
Fat19 g
of which saturates5.7 g
Carbohydrate95.3 g
of which sugars24.2 g
Protein55.7 g
Salt1.74 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Medium Saucepan
•Knife
•Lid
•Grill Pan
•Bowl

Instructions

Get Prepped
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.

Cook the Rice
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).

Toast the Almonds
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.

Cook the Peppers
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.

Simmer!
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.

Finish and Serve
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!

7

Step 5 MOD: If you recieved vension mince, cook it in the same way the recipe tells you to cook the beef mince in the step above.