Indian-Inspired Lamb & Veggie Curry
with Rapid Rice
- May contain traces of allergens
- Eggs
- Fish
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
Ingredients
1 sachet
Mild North Indian Spice Blend
250 g
Lamb Mince
1 packet
Garlic Paste
(Contains: May contain traces of allergens, Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy; )
1 packet
Basmati Rice
1
Baby Broccoli
1 sachet
Mumbai Spice Blend
1
Carrot
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook basmati rice, uncovered, over high heat until tender, 12 minutes. • Drain and return rice to the saucepan. Add the butter and stir until melted.
Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, halve baby broccoli lengthways. Slice carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb mince, baby broccoli and carrot, breaking mince up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium, then add garlic paste, Mumbai spice blend and mild North Indian spice blend and cook until fragrant, 1 minute.
• Add coconut milk and the water, then bring to a simmer. Cook until slightly reduced, 4-5 minutes. Season to taste.
Little cooks: Help out with measuring the water.
• Divide rapid rice between bowls. • Top with Indian lamb and veggie curry. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the mild, creamy curry, though some found it a bit bland and wished for more spice.
- Ease of prep: Customers praised how quick and simple this curry was to prepare, with several noting it was great for weeknights.
- Suggestions: Consider adding extra vegetables or chilli for more flavour; some preferred lamb pieces over mince for better texture.
- Portions: Several reviewers mentioned the meat portion was small; adding extra vegetables helped stretch the meal.
