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Sweet Potato and Chickpea Rogan Josh with Tofu

Sweet Potato and Chickpea Rogan Josh with Tofu

with fluffy rice
0.0(0)
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Calories
: 
968 kcal
Protein
: 
35.9g protein
Difficulty
: 
Easy
Allergens:
  • Nuts
  • Almonds
  • Soya
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

180 grams

Tofu

(Contains: Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Energy (kJ)4050 kJ
Energy (kcal)968 kcal
Fat22 g
of which saturates3.4 g
Carbohydrate136.5 g
of which sugars31.1 g
Dietary Fiber24 g
Protein35.9 g
Salt3.5 g
Potassium225.2 mg
Calcium252.3 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.
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

Roast the Sweet Potato
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. 
Boil the Rice
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).
Prep the Rest
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.
  • Chop the tofu into 2cm cubes.
Make the Curry
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the tofu, green beans, garlic and remaining tandoori spice mix and fry until starting to char, 5-6 mins.
  • Stir through the rogan josh curry paste, passata, chickpeas, stock and 50ml water (per 2P).
  • Cover and cook for 5-6 mins. 
Add the Sweet Potato
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.
Dish Up
6
  • Spoon the sweet potato curry into your bowls.
  • Sprinkle over the almonds.
  • Serve the rice alongside. 
Meal right image

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