Speedy Beef & Pork Rogan Josh
with sugar snap peas
The quantities provided above are averages only.
Ingredients
240 grams
Beef and Pork Mince
150 grams
Jasmine Rice
1 sachet(s)
Rogan Josh Curry Paste
1 sachet(s)
Curry Powder
(Contains: Mustard)
1 tin(s)
Tomato Paste
1 sachet(s)
Beef Stock
120 grams
Peas
1 sachet(s)
Mango Chutney
150 grams
Sugar Snap Peas
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking steps
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, cover with the lid, and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Season with salt and pepper.
Next, add the curry powder, rogan josh curry paste and tomato puree to the mince.
Stir in the beef stock and 150ml water (per 2P). Simmer, 3-4 mins.
Add the sugar snap's and peas and simmer for another 1-2 mins, then stir through the mango chutney and a knob of butter and simmer for a further 1-2 mins. Season to taste with salt and pepper.
Divide the rice and curry between two bowls.
