Indian spiced greens
This recipe suits any greens you have to hand – from shredded kale to brussels sprouts. For the less adventurous, less chilli can be used
Spiced lamb & coconut pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 500g lean minced lamb
- 350g basmati rice
- 2 tbsp Thai green curry paste(or any other curry paste)
- 300ml hot chicken stock
- 400g can reduced-fat coconut milk
- 140g frozen peas
- 1 lemoncut into wedges
- handful corianderleaves
Nutrition: per serving
- kcal709
- fat31g
- saturates18g
- carbs79g
- sugars5g
- fibre4g
- protein36g
- salt1.21glow
Method
step 1
Heat the oil in a pan and cook the onion for 3-5 mins until soft. Add the lamb and stir-fry for 5-7 mins until brown.
step 2
Stir in the rice, curry paste, stock and coconut milk. Bring to the boil, then turn down the heat and simmer very gently for 10-12 mins until the rice is tender and the liquid has mostly been absorbed. Stir in the peas, cook for 2 mins more, then squeeze over the lemon, sprinkle over the coriander and serve.
