with Spinach Rice
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. Small in size but mighty in flavour, the zingy Quke will become the best part of this rice bowl. When paired with Mumbai-spiced lamb and korma sauce, you’ll be savouring each and every bite. Compliments to the Qukes we say!
Allergens
Utensils
Tags
Carrot
1
Lamb mince
250 g
Baby Cucumber
3
Coconut milk
1 packet
Baby spinach leaves
1 packet
Mild curry paste
1 packet
Basmati rice
1 packet
Mumbai spice blend
1 sachet
Olive oil
1 drizzle
Butter
20 g
White wine vinegar
1 drizzle
Brown sugar
1 tsp
• Boil kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes.
• Drain and return to saucepan. Stir in the butter and baby spinach leaves until well combined. Season to taste.
• Meanwhile, thinly slice carrot into half-moons. Using a vegetable peeler, peel Quke into ribbons.
• In a small bowl, combine Quke, drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• Heat a large frying pan over high heat.
• Cook lamb mince (no need for oil!), carrot and Mumbai spice blend, breaking up with a spoon, until just browned, 3-4 minutes.
• Add mild curry paste and cook, until fragrant, 1 minute. Stir in coconut milk, the brown sugar and a splash of water, until heated through, 1-2 minutes.
• Divide spinach rice between bowls. Top with korma-style lamb and zingy Qukes. Enjoy!
865
kcal
Calories
3620
kJ
Energy (kJ)
45.8
g
Fat
28
g
of which saturates
77
g
Carbohydrate
13.6
g
of which sugars
11
g
Dietary Fibre
34.2
g
Protein
0
mg
Cholesterol
1620
mg
Sodium
with Rapid Rice & Coriander
