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Easy Indian Lamb & Veggie Curry

Easy Indian Lamb & Veggie Curry

with Basmati Rice

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This curry is like the early morning rays of sunshine, and we reckon it'll cheer you up just as much. Who needs riches when you have this silky rich coconut milk instead?

Tags:Easy
Allergens:

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1

courgette

1

carrot

1 packet

lamb mince

1 tub

garlic paste

1 sachet

Mumbai spice blend

(May be presentGluten)

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
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Boil the kettle. 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.

2

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.

3

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.

4

Divide the basmati rice between bowls. Top with the Indian lamb and veggie curry. Tear over the coriander.