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Rogan Josh Lean Beef Curry

Rogan Josh Lean Beef Curry

with chickpeas and wilted spinach
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
1018 kcal
Protein
: 
49g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Barley
  • Cereals containing gluten
  • Wheat
Serving amount

150 grams

Rice

1 unit(s)

Onion

1 pack(s)

Passata

120 grams

Baby Spinach

2 unit(s)

Garlic

240 grams

Irish Lean Beef Mince

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

2 sachet(s)

Tandoori Masala Mix

1 sachet(s)

Rogan Josh Curry Paste

1 pack(s)

Coconut Milk

1 pack(s)

Chickpeas

40 grams

Tamarind Chutney

(Contains: Barley, Cereals containing gluten)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)4260 kJ
Energy (kcal)1018 kcal
Fat30.2 g
of which saturates18.1 g
Carbohydrate119.4 g
of which sugars23.6 g
Dietary Fiber19.6 g
Protein49 g
Salt3.8 g
Potassium445.5 mg
Calcium57.3 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Grater
•Pot with Lid

Cooking steps

Cook the Rice
1
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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).
Fry the Mince
2
  • Place a pan over medium-high heat with a drizzle of oil. 
  • Once hot, fry the mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Use a spoon to break it up as it cooks. Season with salt and pepper.
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press). 
  • Once the mince is cooked, add the onion and garlic and fry until starting to soften, 3-4 mins.
Season the Mince
3
  • Drain and rinse the chickpeas in a sieve.
  • Once the onion has softened, add the rogan josh and tandoori spice to the pan.
  • Cook, stirring, until fragrant, 1 min.
Simmer the Sauce
4
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
  • Add the coconut milk, stock, passata and chickpeas to the pan.
  • Season with salt and pepper.
  • Stir everything together and simmer until thickened, 4-5 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.

TIP: Add a splash of water to loosen the sauce if necessary.

Wilt the Spinach
5
  • Add the spinach to the pan, a handful at a time.
  • Cook, stirring, until wilted and piping hot, 2-3 mins.
  • Taste and add more salt and pepper if desired.
Garnish and Serve
6
  • Fluff up the rice with a fork and divide between bowls.
  • Top with the mince curry.
  • Add a dollop of tamarind chutney on top of the finished dish.
Meal right image

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