15-minute Rogan Josh
Traditionally this is a meaty dish, but we use butter beans and mushrooms to give a similar bite.
4 people
10 minutes
5 minutes
Ingredients
- 400 g Butter Beans
- 400 g Chickpeas drained and rinsed
- 100 g Mushrooms finely chopped
- 1 tbsp Olive Oil
- 1 bunch Spring Onions finely chopped
For the curry paste
-
3
-
Cardamom Pods
-
400
ml
Coconut Milk
-
2
tsp
Cumin Seeds
-
1.5
tbsp
Curry Powder
-
2
cloves
Garlic
-
1
tsp
Ground Black Pepper
-
1
tsp
Ground Cinnamon
-
0.5
tsp
Ground Cloves
-
2
tbsp
Olive Oil
-
1
-
Red Chilli
deseeded
-
1
-
Red Pepper
-
1
tsp
Salt
-
15
g
SuperValu Fresh Coriander
-
1
-
SuperValu Fresh Ginger
thumb-sized piece, peeled
-
1
tbsp
SuperValu Smoked Paprika
-
2
tbsp
Tomato Puree
Method
- First make the curry paste. Remove the cardamom seeds from the pods. Remove the stalks from the fresh coriander and set the leaves aside for garnish. Put all the ingredients for the paste into a blender and blend until smooth.
- Heat the oil in a large frying pan set on a high heat. Add the mushrooms and spring onions and cook for 5 minutes, stirring regularly to avoid burning. Add the butter beans, chickpeas and half the curry paste. Stir well until a nice sauce develops. Add a little more of the curry paste to intensify the flavour if liked.
- Divide between serving bowls and garnish with the fresh coriander leaves.
