with Greens, Quick Rice, Naan and Yoghurt Drizzle
Deliciously easy to cook, it only takes 3 steps to put this Easy Pulled Pork Rogan Josh Curry on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Allergens
Utensils
Tags
Slow Cooked British Pork
425 grams
Rogan Josh Curry Paste
50 grams
Curry Powder Mix
1 sachet(s)
Tomato Passata
1 carton(s)
Chicken Stock Paste
10 grams
Plain Naans
2 unit(s)
Steamed Basmati Rice
1 pouch(es)
Blanched Peas, Young Pea Pods and Green Beans
160 grams
Greek Style Natural Yoghurt
75 grams
Toasted Flaked Almonds
15 grams
Sugar
1 tsp
Water for the Sauce
50 milliliter(s)
- Heat a large saucepan with a tight-fitting lid on medium-high heat. Add the pork along with the juices from the packet.
- Stir in the rogan josh curry paste, curry powder mix, passata, chicken stock paste, sugar and water (see pantry for both).
- Bring to the boil. Cover with a lid. Lower the heat and simmer for 10-12 mins. IMPORTANT: Ensure the pork is piping hot throughout.
- A few mins before the pork is ready, halve the naans widthways.
- Toast in your toaster until golden.
- Meanwhile, cook the rice according to packet instructions.
- Once the pork is ready, remove the lid. Gently break it apart into chunks with a spoon.
- Stir in the blanched peas, sugar snaps and green beans. Simmer so they're piping hot, 2-3 mins.
- Season with salt and pepper, then remove from the heat. Add a splash of water if needed.
- Serve your curry and rice with the naan on the side (butter it if you'd like). Drizzle with the yoghurt and scatter over the flaked almonds to finish.
Enjoy!
5662
kJ
Energy (kJ)
1353
kcal
Energy (kcal)
55
g
Fat
15.6
g
of which saturates
90.4
g
Carbohydrate
20.1
g
of which sugars
12.6
g
Dietary Fibre
85
g
Protein
4.27
g
Salt
with Peas, Quick Rice, Naan and Yoghurt Drizzle
