Easy Indian-Style Lamb & Veggie Curry
with Rapid 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?
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
basmati rice
1
carrot
1 bag
baby broccoli
1 packet
lamb mince
1 packet
ginger paste
½ packet
Coconut Cream
1 bag
baby spinach leaves
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
2 clove
garlic
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
1 bag
water
Nutrition Values
Utensils
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, finely chop garlic. Thinly slice carrot into half-moons. Trim baby broccoli and halve lengthways. • 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 frying pan to medium heat, add garlic, ginger paste, Mumbai spice blend and mild North Indian spice blend and cook until fragrant, 1 minute.
• Add coconut cream (see ingredients) and the water, then bring to a simmer. Cook until slightly reduced, 2-3 minutes. Season to taste. • Stir through baby spinach leaves until wilted, 1 minute.
Little cooks: Help out with measuring the water.
• Divide rapid rice between bowls. • Top with Indian-style lamb and veggie curry to serve. Enjoy!
