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Prep Time
30 min
Cuisine
Indian
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Peel and finely chop the brown onion[s]
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil 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
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
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 Knorr vegetable stock cube[s] and mango chutney in 100ml [200ml] boiled water – this is your mango stock
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
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 sliced portobello mushrooms to a tray and put it in the oven for 10-12 min or until golden
Chop the coriander finely, including the stalks
Once cooked, fluff the rice with a fork and stir through the chopped coriander – this is your coriander rice
Serve the mushroom rogan josh with the coriander rice to the side
Tip: For fancy presentation, press the rice into small bowls and turn out
Garnish with the flaked almonds and roasted portobello mushroom slices
Enjoy!