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.
Allergens
Utensils
Tags
Diced Sweet Potato
200 grams
Green Beans
100 grams
Chickpeas
1 pack(s)
Rogan Josh Curry Paste
1 sachet(s)
Passata
1 pack(s)
Tandoori Masala Mix
2 sachet(s)
Vegetable Stock
1 sachet(s)
Mango Chutney
1 sachet(s)
Almonds
20 grams
Rice
150 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
- 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.
- 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).
- 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.
- 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.
- 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.
- Spoon the sweet potato curry into your bowls.
- Sprinkle over the almonds.
- Serve the rice alongside.
3500
kJ
Energy (kJ)
837
kcal
Energy (kcal)
14.3
g
Fat
2.2
g
of which saturates
134.8
g
Carbohydrate
30.7
g
of which sugars
23.1
g
Dietary Fiber
22.4
g
Protein
0
mg
Cholesterol
3.53
g
Salt
