Get ready to spice up your dinner routine with our Mushroom & Butter Bean Rogan Josh Curry! This hearty and flavorful dish features tender mushrooms and creamy butter beans simmered in a robust, aromatic sauce that's both satisfying and comforting.
Made with Ozganics’ certified organic, gluten-free curry sauce, it's perfect for those with dietary restrictions or anyone who loves a wholesome meal.
Plus, feel free to swap in any of Ozganics' curry sauces to tailor the flavor to your taste preferences. Whether you're craving a classic Rogan Josh or a new twist on an old favorite, this recipe has got you covered!
Ingredients
- 1 jar Ozganics Rogan Josh Curry Simmer Sauce
- 2 tablespoons of coconut oil
- 300g of mushrooms, thinly sliced
- 400g can of butter beans, drained and rinsed well
- 1 small cucumber
- 1 small red onion
- 2 tablespoons of apple cider vinegar
- 2 teaspoons of white sugar
- 1 teaspoon of salt
- 2 tablespoons of natural, coconut or greek yoghurt
- Coriander
Method
1. In 2 small bowls, add 1 tablespoon apple cider vinegar, 1 teaspoonwhite sugar and 1/2 teaspoon salt. Use a whisk to combine and dissolve the sugar.
2. Use a peeler to peel ribbons from the cucumber. Places these into one of the bowls.
3. Finely slice a red onion and place it into the other bowl.
4. Use tongs to coat the cucumber and onion with the vinegar, sugar and salt, allowing them to pickle while you prepare the curry.
5. In a medium sized frying pan over a medium heat, add the coconut oil. Once it is at temperature, add the mushrooms and pan fry them until crispy and soft.
6. Add the drained and rinsed butter beans and Ozganics Rogan Josh Curry Sauce. Reduce the temperature to a low and simmer for 10 minutes, allowing the flavours to develop.
7. Serve with the pickled cucumber and onion, a dollop of yoghurt andhandful of chopped coriander.
