Beef and Mushroom Curry
with rice and yoghurt drizzle
This Indian-inspired curry features beef mince, mushrooms and plenty of flavour. A blend of North Indian Spices and rogan josh paste makes for the perfect balance between heat and seasoning in this satisfying and delicious meal.
Tags:
Quick
•Spicy
Allergens:
Milk
•Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Beef Mince
250 grams
Mushrooms
150 grams
Rice
1 sachet(s)
Cranberry Chutney
2 sachet(s)
North Indian Style Spice Mix
75 grams
Yoghurt
(Contains Milk)
5 grams
Coriander
1 pack(s)
Passata
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 unit(s)
Onion
1 unit(s)
Garlic
1 sachet(s)
Beef Stock
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Energy (kJ)3065 kJ
Energy (kcal)732 kcal
Fat22.2 g
of which saturates9.3 g
Carbohydrate91 g
of which sugars21.6 g
Dietary Fiber2.2 g
Protein37 g
Cholesterol0 mg
Salt2.92 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve, peel and chop the onion into small pieces.
- Roughly chop the mushrooms.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion and mushrooms until starting to soften, 4-5 mins.
- Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
3
- Once the veg has softened, add the beef mince to the pan.
- Cook until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper.
4
- Once the beef has browned, add the garlic and North Indian spice mix to the pan.
- Cook, stirring, until fragrant, 1 min.
- Add 50ml water (double for 4p), stock powder and passata.
- Cover and cook for another 4-5 mins.
5
- Once cooked, stir through the rogan josh paste, cranberry chutney and a knob of butter.
- Mix well to combine. Add a splash of water if you feel it's too thick.
- Season to taste with salt, pepper and sugar.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with the beef and mushroom curry.
- Finish with a scattering of chopped coriander and a dollop of cooling yoghurt.
