Easy Indian Lamb & Veggie Curry

Name: Easy Indian Lamb & Veggie Curry with Basmati Rice
Total time: 25m
Yield: 2
Ingredients: olive oil; 1 packet basmati rice; 1 courgette; 1 carrot; 1 packet lamb mince; 1 tub garlic paste; 1 sachet Mumbai Spice Blend; 1 sachet Mild North Indian Spice Blend; 1 packet Coconut Cream; ½ cup water; 1 sachet Chicken-Style Stock Powder; 1 bag baby spinach leaves; 1 bunch coriander

with Basmati Rice

4.5(193)

Recipe Development TeamUpdated on January 05, 2026

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Calories

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Protein

39g protein

Difficulty

Easy

Allergens:

Eggs
Milk
Gluten
Soy
Fish
Sesame
May contain traces of allergens
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Traces of Pistachio
Traces of Walnut
Traces of Pine Nut

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?

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

basmati rice

courgette

carrot

1 packet

lamb mince

1 tub

garlic paste

(Contains: Eggs, Milk, Gluten, Soy, Fish, Sesame, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of 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

/ per serving

Energy (kJ)3566 kJ

Fat40.5 g

of which saturates26.7 g

Carbohydrate84.4 g

of which sugars11.3 g

Protein39 g

Sodium1571 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

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.