Pea and Mushroom Rogan Josh
with sprinkled chives and fluffy rice
This slightly spicy rogan josh veggie curry features two vibrant veg, peas and mushrooms, which each bring their own unique elements to this abundant and nutritious dish.
Tags:
Family Friendly
•Spicy
•Calorie Smart
•Veggie
•Climate Conscious
Allergens:
Mustard
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
150 grams
Rice
2 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Vegetable Stock
5 grams
Chives
150 grams
Mushrooms
1 pack(s)
Coconut Milk
120 grams
Peas
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 sachet(s)
Honey
1 unit(s)
Onion
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2707 kJ
Energy (kcal)647 kcal
Fat20.7 g
of which saturates14.9 g
Carbohydrate97.2 g
of which sugars23.7 g
Dietary Fiber2.8 g
Protein18.1 g
Cholesterol0 mg
Salt4.22 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
•Pot with Lid
Cooking Steps
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.
- Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Roughly chop the chives (use scissors if you prefer).
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, cook the onion and mushrooms until softened, stirring occasionally, 4-5 mins.
4
- Once the veg has softened, add the garlic and North Indian spice mix.
- Cook, stirring continuously, for 1 min.
5
- Pour in 50ml water (double for 4p) along with the stock and chopped tomatoes.
- Stir in the coconut milk and simmer until thickened, stirring occasionally, 8-10 mins.
- Loosen with a splash of water if necessary.
- Stir through the peas, rogan josh paste and honey. Taste the curry, adding salt, pepper and sugar if you feel it needs it.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with pea and mushroom curry.
- Finish with a sprinkling of chives.
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