Sweet Potato and Chickpea Rogan Josh
with fluffy rice
Rogan josh is a typically spicy Indian curry paste. In this dish, it's paired with chickpeas and tempered with sweet mango chutney.
Tags:
Veggie
•Family Friendly
•Spicy
•Eat Me First
Allergens:
Nuts
•Almonds
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Diced Sweet Potato
100 grams
Green Beans
1 pack(s)
Chickpeas
1 sachet(s)
Rogan Josh Curry Paste
1 pack(s)
Passata
2 sachet(s)
Tandoori Masala Mix
1 sachet(s)
Vegetable Stock
1 sachet(s)
Mango Chutney
20 grams
Almonds
(Contains: Nuts, Almonds)
150 grams
Rice
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3500 kJ
Energy (kcal)837 kcal
Fat14.3 g
of which saturates2.2 g
Carbohydrate134.8 g
of which sugars30.7 g
Dietary Fiber23.1 g
Protein22.4 g
Salt3.5 g
Potassium225.2 mg
Calcium63.3 mg
Iron0.9 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Add the sweet potato chunks to a large (lined) baking tray.
- Toss with half the tandoori spice mix, salt and pepper and a drizzle of oil.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.
2
- 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, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim and halve the green beans.
- Drain and rinse the chickpeas in a sieve.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the green beans, garlic and remaining tandoori spice mix and fry until starting to char, 2-3 mins.
- Stir through the rogan josh curry paste, passata, chickpeas, stock and 50ml water (per 2P).
- Cover and cook for 5-6 mins.
5
- Once the sweet potato is cooked, stir into the curry along with the mango chutney. Season to taste with salt, pepper and sugar.
- Add a splash of water to loosen the sauce if necessary.
6
- Spoon the sweet potato curry into your bowls.
- Sprinkle over the almonds.
- Serve the rice alongside.
