For this plant-based twist on a curry house favourite, you'll flavour your sweet, smoky sauce with warming spices and a hint of mango chutney. Top with roasted portobellos and flaked almonds to serve.
Prep Time
30 min
Cuisine
Indian
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1 bag of flaked almonds (15g)<span class="strong">†</span>
80g baby button mushrooms
150g portobello mushrooms
1/2 tsp ground turmeric
1 tomato paste sachet (32g)
Typical Values
per 100g
per serving
Energy
503 kJ 119 kcal
1620 kJ 383 kcal
Fat of which saturates
2.2 g 0.5 g
7.2 g 1.6 g
Carbohydrate of which sugars
20.9 g 4.4 g
67.3 g 14.1 g
Fibre
2 g
6.4 g
Protein
3.5 g
11.4 g
Salt
0.84 g
2.72 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
almond (nut) 100%. May contain peanut, sesame & other nuts
80g baby button mushrooms
baby button mushrooms
150g portobello mushrooms
portobello mushrooms
1/2 tsp ground turmeric
turmeric(100%)
1 tomato paste sachet (32g)
Tomatoes
Allergens
Allergens highlighted by † (celery, nut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Peel and finely chop the brown onion[s]
2
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetableoil over a medium-low heat
Once hot, add the chopped onion with a pinch of salt and sugar and cook for 8-10 min or until softened
3
Boil half a kettle
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Slice the portobello mushrooms
Cut the baby button mushrooms in half
Cut the tomatoes into wedges
4
Once the onion has softened, add the chopped chilli (can't handle the heat? Go easy!), ground coriander, ground turmeric and ground cumin to the pan
Increase the heat to medium and cook for 2-3 min or until fragrant
Meanwhile, dissolve the Knorrvegetable stock cube[s] and mango chutney in 100ml [200ml] boiled water –this is your mango stock
5
Once fragrant, add the tomato paste and tomatoes and cook for 1 min
Add the baby button mushrooms and mix until fully coated in the spices
Once coated, add the vegetable stock and cook, covered, for 15-20 min or until the sauce has thickened – this is your mushroom rogan josh
6
Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
While the rice is cooking, add the slicedportobello mushrooms to a tray and put it in the oven for 10-12 min or until golden
7
Chop the coriander finely, including the stalks
Once cooked, fluff therice with a fork and stir through the chopped coriander – this is your coriander rice
8
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