Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb & Lentil Curry with Rice & Spinach in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
North Indian Style Spice Mix
Chicken Stock Powder
Greek Style Natural Yoghurt(ContainsMilk)
a) Bring a large saucepan of water to the boil with a 1/4 tsp of salt for the rice. b) When boiling, add the rice, cook for until tender, 12 mins. Drain in a sieve.
a) Heat a large frying pan on high heat (no oil). When the pan is hot, add the lamb mince and cook until browned, 5-6 mins. b) Use a wooden spoon to break it up as it cooks. c) Meanwhile, halve, peel and chop the onion into small pieces. d) Once the lamb has browned, stir the onion into the pan with the lamb and cook, stirring, until the onion is starting to soften, 3-4 mins.
a) While the onion cooks, peel and grate the garlic (or use a garlic press). b) Drain and rinse the lentils in a sieve. c) Once the onion has softened, add the curry powder and garlic. Cook, stirring, for 1 minute.
a) Add the passata, water (see ingredients for amount) and stock powder to the pan and stir together. b) Stir in the lentils, season with salt and pepper, add a pinch of sugar and simmer until thickened, 4-5 mins. TIP: Add a splash of water if you feel it needs loosening.
a) Add the spinach a handful at a time and cook until wilted and piping hot, 2-3 mins. b) Taste and season with salt and pepper if needed.
a) Divide the rice between bowls. b) Top with the curry on top and a dollop of yoghurt. Enjoy!