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?
Always refer to the product label for the most accurate ingredient and allergen information.
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Mumbai spice blend(May be presentGluten)
mild North Indian spice blend
chicken-style stock powder
baby spinach leaves
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.
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.