Pea and Mushroom Rogan Josh
with sprinkled scallion 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:
Veggie
•Under 650 calories
•Climate Conscious
•Vegan
•Spicy
•Family Friendly
Allergens:
Celery
•Mustard
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
150 grams
Rice
1 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Vegetable Stock
(Contains Celery)
2 unit(s)
Scallion
150 grams
Mushrooms
1 pack(s)
Coconut Milk
120 grams
Peas
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2608 kJ
Energy (kcal)623 kcal
Fat20.1 g
of which saturates14.9 g
Carbohydrate93.8 g
of which sugars20.7 g
Dietary Fiber2.7 g
Protein17.4 g
Cholesterol0 mg
Salt4.18 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
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.
- 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.
- Trim and thinly slice the scallion.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, cook the onion until softened, stirring occasionally, 4-5 mins.
4
- Once the onion has softened, add the mushrooms, garlic, rogan josh paste and North Indian spice mix.
- Cook, stirring continuously, for 1 min.
- Add the peas and cook until warmed through, 3-4 mins.
5
- Pour in 50ml water (double for 4p) along with the vegetable stock powder 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.
- Taste the curry, adding salt and pepper 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 sliced scallion.
