Beef and Mushroom Curry
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Beef and Mushroom Curry

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
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

(May be present Cereals containing gluten)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Butter

to taste

Sugar

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Nutrition Values

Energy (kJ)3141 kJ
Energy (kcal)751 kcal
Fat23.4 g
of which saturates9.4 g
Carbohydrate92.2 g
of which sugars22 g
Dietary Fiber2.2 g
Protein37.5 g
Cholesterol0 mg
Salt3.17 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

Cook the Rice
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).
Get Prepped
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).
Fry the Beef
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.
Simmer the Curry
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. 
Finishing Touches
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 saltpepper and sugar.
Garnish and Serve
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.