Easy Indian Lamb & Veggie Curry
with Basmati Rice
A curry in only 25 minutes? With our easy four-step recipe, you'll have a delicious dish ready in a jiffy and with the help of bright Mumbai spices, it'll be looking like the deep golden rays of the sunset. Who needs riches when you have this silky, rich coconut curry instead?
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Ingredients
1 packet
basmati rice
1
courgette
1
carrot
1 packet
lamb mince
1 tub
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
Coconut Cream
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 bunch
coriander
Not included in your delivery
olive oil
½ cup
water
Nutrition Values
Utensils
Instructions
Boil a kettle of water. Half-fill a medium saucepan with the boiling water. Add the basmati rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12 minutes. Drain and return to the saucepan.
While the rice is cooking, roughly chop the courgette. Thinly slice the carrot into half-moons. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the lamb mince, carrot and courgette, breaking the lamb up with a spoon, until just browned, 3-4 minutes. Reduce the frying pan to a medium heat, then add the garlic paste, Mumbai spice blend and mild North Indian spice blend and cook until fragrant, 1 minute.
Add the coconut cream, water and chicken-style stock powder and bring to a simmer. Cook until the veggies are softened, 3-4 minutes. Stir in the baby spinach leaves until wilted, 1 minute.
Divide the basmati rice between bowls. Top with the Indian lamb and veggie curry. Tear over the coriander.
