Pea and Mushroom Rogan Josh
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pea and Mushroom Rogan Josh

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
Discovery
Under 650 calories
Veggie
Climate Conscious
Allergens:
Mustard
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

2 unit(s)

Onion

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

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

sideBannerName

Nutrition Values

Energy (kJ)2719 kJ
Energy (kcal)650 kcal
Fat20.6 g
of which saturates14.9 g
Carbohydrate98.3 g
of which sugars23.9 g
Dietary Fiber2.8 g
Protein17.9 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

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.
  • 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).
Get Prepped
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.
Soften the Veg
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.
Add the Spice
4
  • Once the veg has softened, add the garlic and North Indian spice mix.
  • Cook, stirring continuously, for 1 min.
Simmer Slowly
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.
Finish and Serve
6
  • Fluff up the rice with a fork and divide between bowls. 
  • Top with pea and mushroom curry.
  • Finish with a sprinkling of chives.
Meal right image

Explore Similar Recipes

Meal left image